Southwestern Omelet
Source of Recipe
terrytx on Mimi's/
Recipe Introduction
Serving Size : 2
List of Ingredients
2 tablespoons chopped fresh cinantro
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
Recipe
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 egg to flow
underneath cooked portion. Cook 3 minutes; flip omelet. Spoon bean
mixture into 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.
Yield: 2 servings. 181 cal, 5.5g fat, 20.2g pro, 13.8g carb, 6g fiber,
116mg chol, 2.1mg iron, 822mg sod, 184mg calc.
Source:
"Cooking Light-4/02"
NOTES : To vary this omelet, use kidney beans and Monterey Jack cheese
with jalapenos.
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