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Southwestern Omelet

Southwestern Omelet

  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh cilantro
  • 4 large egg whites
  • 1 large egg
  • 1/2 cup canned black beans, rinsed and drained
  • 1/4 cup chopped green onions
  • 1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
  •  1/4 cup bottled salsa
  • Cooking spray
 Preparation

 

  1. Combine first 4 ingredients in a medium bowl, stirring with a whisk. Combine beans, onions, cheese, and salsa in a medium bowl.
  2. 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 to 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 plate; cut in half.

Have a great day!

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