Rating: 4 stars
20 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 6
  • 4 star values: 4
  • 5 star values: 10

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.

Karen Levin
Recipe by Cooking Light April 2002

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
2 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

181 calories; calories from fat 27%; fat 5.5g; saturated fat 2.3g; mono fat 1g; poly fat 0.8g; protein 20.2g; carbohydrates 13.8g; fiber 6g; cholesterol 116mg; iron 2.1mg; sodium 822mg; calcium 184mg.
Advertisement
Advertisement