Southwestern Omelet

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.

• Ready In: 20 mins
• Serves: 2
• Yields: 2

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.