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Southwestern Omelet

Source of Recipe


Cooking Light-4/02






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
  






Instructions



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 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.
   
   
3. 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.