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Southwestern Omelet

Southwestern Omelet
Randy Mayor
Yield

2 servings

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.

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

Nutrition 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

How to Make It

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

  2. 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.