1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
1/4 cup bottled salsa
How to Make It
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.
Had to scale this down to serve just myself. Really hard to make an omelet with one egg (didn't use the whites); turned into scrambled eggs. Was actually excellent. Used homemade salsa which went really well with the egg and beans. Will definitely have this again in the future. A filling and healthy breakfast.
I did eggs with yolk instead of just egg whites. Black beans go so good in an omelet. So so good.
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This is an easy quick omelet to make. I wouldn't hesitate to serve it to my guests. I used egg substitute or the egg whites. I warmed up the black beans before putting them into the omlet. I also used Harry & Davids black bean and corn salsa. yummy!!
Loved the black beans, cheddar, and salsa filling - so savory - but wasn't a fan of the green onion since it only cooks but a minute. Great idea to stir the chopped cilantro directly into the egg mixture. Served with cheddar quesadillas for dinner.