Southwestern Omelet

Name: Southwestern Omelet
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 , 2 serving(s)
Ingredients: 29.58 ml chopped fresh cilantro; 1.23 ml salt; 4 large egg whites; 1 large egg; 118.29 ml canned black beans, rinsed and drained; 59.14 ml chopped green onion; 59.14 ml reduced-fat shredded cheddar cheese; 59.14 ml bottled salsa; cooking spray

Submitted by ElizabethKnicely

"The egg whites in this breakfast-for-dinner favorite provide lean protein, while black beans add fiber and iron. Add broccoli or red peppers to sneak in a serving of veggies. Black beans and cheddar make for a southwestern-inspired hearty omelet filling, but feel free to vary this recipe by using kidney beans or Monterey Jack cheese instead."

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Ready In:: 20mins
Ingredients:: 9
Serves:: 2

ingredients

29.58 ml chopped fresh cilantro
1.23 ml salt
4 large egg whites
1 large egg
118.29 ml canned black beans, rinsed and drained
59.14 ml chopped green onion
59.14 ml reduced-fat shredded cheddar cheese
59.14 ml bottled salsa
cooking spray

directions

Combine first 4 ingredients in a medium bowl, stirring with a whisk. Combine beans, onions, cheese, and salsa in a medium bowl.
Heat a medium nonstick skillet coated with cooking spray over medium heat. Pour egg mixture into pan; let egg mixture set slightly. Tilt pan and carefully lift edges of omelet with a spatula; allow uncooked portion of flow underneath cooked portion. Cook 3 minutes; flip omelet. Spoon bean mixture onto half of omelet. Carefully loosen omelet with a spatula; fold in half. Cook 1 minute or until cheese melts. Slide omelet onto a platel cut in half.