SOUTHWESTERN OMELET

GravyGurl
GravyGurl Posts: 1,070
edited September 18 in Recipes
SOUTHWESTERN OMELET


1/2 Cup Egg Beaters® 99% Egg
Substitute
1 Each Egg White
1 Teaspoon Cilantro, dried
1/4 Cup Black Beans, canned,
rinsed and drained 2 Tablespoons Green Onions,
chopped
2 Tablespoons Reduced Fat
Cheddar Cheese, shredded
2 Tablespoons Salsa


Combine the first 3 ingredients in a bowl stirring to whisk. Combine the next 4 ingredients in another bowl. Heat a nonstick skillet with cooking spray. Pour egg mixture in and let it set slightly. Tilt pan and carefully lift edges of omelet with a spatula, allow uncooked portion to flow underneath cooked portion. Cook for 3 minutes. Flip Over. Spoon the bean mixture into half the omelet. Carefully loosen edges and fold over. Cook 1 minute or until cheese melts.


SERVINGS 1; CALORIES 161; FAT 2 g; PROTEIN 21 g; CARBS 14 g;
FIBER 4 g; CHOL 3 mg; IRON 2 mg; SODIUM 655 mg; CALC 125 mg
SERVING SIZE= Entire Recipe

Replies

  • GravyGurl
    GravyGurl Posts: 1,070
    SOUTHWESTERN OMELET


    1/2 Cup Egg Beaters® 99% Egg
    Substitute
    1 Each Egg White
    1 Teaspoon Cilantro, dried
    1/4 Cup Black Beans, canned,
    rinsed and drained 2 Tablespoons Green Onions,
    chopped
    2 Tablespoons Reduced Fat
    Cheddar Cheese, shredded
    2 Tablespoons Salsa


    Combine the first 3 ingredients in a bowl stirring to whisk. Combine the next 4 ingredients in another bowl. Heat a nonstick skillet with cooking spray. Pour egg mixture in and let it set slightly. Tilt pan and carefully lift edges of omelet with a spatula, allow uncooked portion to flow underneath cooked portion. Cook for 3 minutes. Flip Over. Spoon the bean mixture into half the omelet. Carefully loosen edges and fold over. Cook 1 minute or until cheese melts.


    SERVINGS 1; CALORIES 161; FAT 2 g; PROTEIN 21 g; CARBS 14 g;
    FIBER 4 g; CHOL 3 mg; IRON 2 mg; SODIUM 655 mg; CALC 125 mg
    SERVING SIZE= Entire Recipe
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