Light Southwestern Omelet

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Nutritional Information
Amount per serving
Calories: 181
Calories from fat: 27%
Fat: 5.5g
Saturated fat: 2.3g
Monounsaturated fat: 1g
Polyunsaturated fat: 0.8g
Protein: 20.2g
Carbohydrate: 13.8g
Fiber: 6g
Cholesterol: 116mg
Iron: 2.1mg
Sodium: 82
2mg
Calcium: 184mg

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  • 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 onions
  • 1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
  • 1/4 cup bottled salsa
  • Cooking spray

Preparation

Step 1

Combine first 4 ingredients in a medium bowl, stirring with a whisk. Combine beans, onions, cheese, and salsa in a medium bowl.

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 to 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 plate; cut in half.

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