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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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The egg whites in this breakfast-for-dinner favorite provide lean protein, while black beans add fiber and iron. Add broccoli or red peppers to sneak in a serving of veggies. 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 onion |
1/4 cup reduced-fat shredded cheddar cheese |
1/4 cup bottled salsa |
cooking spray |
Directions:
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 of 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 platel cut in half.
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