Huevos Rancheros Omelets

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

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.