Southwestern Omelet

Black beans and cheddar make for a deliciously hearty omelet filling, but feel free to vary this recipe by using kidney beans or Monterey Jack instead.



Ingredients:

• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon salt
• 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

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.

Source: Karen Levin