Black Bean Omelet recipe

Black Bean Omelet

This omelet is stuffed with salsa, Monterey Jack cheese with jalapeño peppers, and black beans. Continue the theme by serving Southwestern-style potatoes on the side.

Prep: 7 minutes • Cook: 6 minutes

2 large eggs
4 large egg whites
1⁄8 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
Cooking spray
1⁄2 cup no-salt-added black beans, rinsed and drained
1⁄4 cup (1 ounce) preshredded Monterey Jack cheese with jalapeño peppers
2 tablespoons sliced green onions
Tomato-Avocado Salsa

1. Combine first 4 ingredients in a medium bowl; stir with a whisk until blended.

2. Heat an 8-inch pan over medium heat. Coat pan with cooking spray.

 Add egg mixture, and cook 3 minutes or until set (do not stir). Sprinkle with beans, cheese, and green onions. Loosen omelet with a spatula; fold in half. Cook 1 to 2 minutes or until cheese melts. Slide omelet onto a plate. Cut in half. Top each half with Tomato-Avocado Salsa. Yield: 2 servings (serving size: 1⁄2 omelet and 1⁄4 cup salsa).

Tomato-Avocado Salsa

Prep: 3 minutes

1⁄4 cup chopped tomato
1⁄4 cup chopped peeled avocado
1 tablespoon fresh lemon juice
1⁄8 teaspoon salt
1⁄8 teaspoon ground cumin
1. Combine all ingredients in a small bowl. Yield: 2 servings (serving size: 1⁄4 cup).
CALORIES 37; FAT 2.8g (sat 0.4g, mono 1.8g, poly 0.4g); PROTEIN 0.6g; CARB 3.2g; FIBER 1.6g; CHOL 0mg; IRON 0.2mg; SODIUM 150mg; CALC 6mg