|
Mexican omelette with black beans, cheddar and salsa |
|
|
When you're in the mood for a variation on the typical omelette, this is perfect. It has more flavor and more nutrients. You can use any variety of beans or cheese you'd like, and the addition of some guacamole would be delicious.
|
- 1 cup egg substitute (or 4 large eggs, beaten)
- 1/4 cup diced roasted red pepper (about 1/2 small roasted red pepper)
- 1/4 cup canned black beans, drained and rinsed
- 1/4 cup chopped green onions
- 3/4 cup shredded cheddar cheese
- 2 Tbsp medium salsa
- 2 Tbsp chopped cilantro
|
- Lightly coat a 9-inch nonstick skillet with cooking spray. Add the egg substitute and cook over medium-low heat for 3 minutes. Add the pepper and beans and cook for another 2 minutes or until the eggs are almost set. Add the green onions, cheddar, salsa and cilantro.
- Fold one-half of the omelette over the other and cook another minute, or until the cheese melts.
|
Nutritional Analysis per Serving
| Calories |
157 |
| Protein |
23 g |
| Fat |
7.7 g |
| Saturated Fat |
3 g |
| Carbohydrates |
8.3 g |
| Cholesterol |
50 mg |
| Sodium |
509 mg |
| Fiber |
1.8 g |
Prep Time: 10 minutes
Cook Time: 5 minutes
Serves 2
Nutrition Watch: Salsa is a low-fat condiment; 2 Tbsp has only 9 calories and no fat.
|
|
0 Comments