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Randy Mayor Photo by: Randy Mayor

Southwestern Omelet

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.

Cooking Light APRIL 2002

  • Yield: 2 servings

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.

Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 27%
  • Fat: 5.5g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.8g
  • Protein: 20.2g
  • Carbohydrate: 13.8g
  • Fiber: 6g
  • Cholesterol: 116mg
  • Iron: 2.1mg
  • Sodium: 822mg
  • Calcium: 184mg
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Southwestern Omelet recipe

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