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Huevos Rancheros Omelets

Oxmoor House
Prep time 6 mins
Cook time 24 mins
Yield 4 servings (serving size: 1/2 of omelet)

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Healthy Eating Collection