Ranch Omelet

A hearty filling of beans and salsa make this a winner at my house.

• Ready In: 36 mins
• Serves: 1

Ingredients

• Filling

• 1 (16 ounce) can  refried beans
• 1⁄4 cup salsa (fresh homemade salsa is best but may use commercial salsa that has been slightly drained)
• 3  tablespoons  grated monterey jack cheese

• Omelet

• 3  large eggs
• 1  tablespoon water
• 1⁄8 teaspoon salt (to taste)
•  fresh ground pepper
• 1  teaspoon butter or 1  teaspoon margarine
•  sour cream, for topping

Directions

1. To make filling: in a saucepan over medium heat, add the refried beans and salsa; stir to combine and cook until thoroughly warmed; set aside.
2. To make omelet: In a mixing bowl, whisk the eggs, water, salt, and pepper together.
3. Heat a nonstick skillet over medium heat.
4. Melt butter in pan and swirl to coat bottom of pan.
5. When butter foams, pour in egg mixture all at once.
6. Let set for about 20 seconds or until edges start to cook.
7. Using a spatula, gently lift edges of mixture and tilt skillet to allow uncooked egg mixture to flow underneath.
8. Continue to do this until the top is almost dry.
9. Spoon 1/3 cup of bean mixture over one half of omelet.
10. Sprinkle with grated cheese.
11. Fold the other side over to cover.
12. Let stand for a few seconds to let the cheese melt.
13. Turn omelet out onto a warmed plate; garnish with a dollop of sour cream if desired.
14. Serve immediately.
15. **There is enough bean filling for about 3 omelets or you can serve the extra along with the omelet as a side dish.