Huevos Rancheros Omelets

Yield: 4 servings (serving size: 1/2 of omelet)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 160
  • Fat: 6.2g
  • Saturated fat: 2.6g
  • Protein: 11.6g
  • Carbohydrate: 14.1g
  • Cholesterol: 115mg
  • Iron: 1.2mg
  • Sodium: 461mg
  • Calories from fat: 35%
  • Fiber: 2.4g
  • Calcium: 119mg


  • 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


  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.
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