Huevos Rancheros Omelets

Oxmoor House

Yield:

4 servings (serving size: 1/2 of omelet)

Recipe from

Recipe Time

Prep: 6 Minutes
Cook: 24 Minutes

Nutritional Information

Calories 160
Fat 6.2 g
Satfat 2.6 g
Protein 11.6 g
Carbohydrate 14.1 g
Cholesterol 115 mg
Iron 1.2 mg
Sodium 461 mg
Caloriesfromfat 35 %
Fiber 2.4 g
Calcium 119 mg

Ingredients

1 cup chopped onion (about 1 small)
Cooking spray
1/2 cup canned fat-free refried beans
1/2 teaspoon ground cumin
4 large egg whites
2 large eggs
2 tablespoons fat-free milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon olive oil, divided
1/2 cup coarsely crushed baked tortilla chips, divided (about 20 chips)
1/3 cup (1.3 ounces) shredded Monterey Jack cheese
1/4 cup green chile sauce
2 tablespoons chopped fresh cilantro

Preparation

Cook onion in a large nonstick skillet coated with cooking spray over medium-high heat about 4 minutes or until tender. Add beans and cumin; cook about 4 minutes or until thoroughly heated. Set aside, and keep warm.

Combine egg whites and next 4 ingredients in a bowl; stir well with a whisk. Heat 1/4 teaspoon oil in a small nonstick skillet over medium heat. Pour 1/2 of egg mixture into pan. Cook 5 minutes; flip omelet. Spread 1/2 of bean mixture onto 1/2 of omelet. Sprinkle with 1/4 cup chips and 1/2 of cheese. Carefully loosen with a spatula; fold in half. Cook 2 minutes. Slide onto a plate. Spoon 1/2 of chile sauce and 1 tablespoon cilantro on omelet. Repeat procedure with remaining 1/4 teaspoon oil, and remaining ingredients. Serve immediately.

Note:

Oxmoor House Healthy Eating Collection

January 2004