Southwestern Omelet

Randy Mayor
Black beans and cheddar make for a southwestern-inspired hearty omelet filling, but feel free to vary this recipe by using kidney beans or Monterey Jack cheese instead.

Yield:

2 servings

Recipe from

Nutritional Information

Calories 181
Caloriesfromfat 27 %
Fat 5.5 g
Satfat 2.3 g
Monofat 1 g
Polyfat 0.8 g
Protein 20.2 g
Carbohydrate 13.8 g
Fiber 6 g
Cholesterol 116 mg
Iron 2.1 mg
Sodium 822 mg
Calcium 184 mg

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

Preparation

Combine first 4 ingredients in a medium bowl, stirring with a whisk. Combine beans, onions, cheese, and salsa in a medium bowl.

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.

Note:

Karen Levin,

April 2002