Mexican Omelet

FNEC
Yields about 4 servings
This southwest influenced omelet is hearty enough for breakfast, lunch or even dinner.

Print Recipe View Nutrition Facts

Steps

1. Wash hands thoroughly.

2. Wash bell pepper and onion. Dice.

3. Coat pan with cooking spray and fry bell pepper and onion over medium-high heat for a few minutes until tender.

4. Put vegetables into another container and set aside.

5. In bowl, use fork to whisk 8 egg whites and 2 yolks (or egg substitute), salt, pepper, and milk.

6. Grate cheese. Open beans.

7. Place frying pan on medium heat. Lightly coat with cooking spray.

8. Pour egg mixture into pan. Scrape from edges to center for 20 seconds.

9. Let eggs cook until firm.

10. Spread beans onto one-half of eggs. Add vegetables and salsa.

11. Fold egg onto mixture (like a taco). Sprinkle cheese on top.

12. Carefully slide omelet onto plate. Cut into quarters and serve.

Notes

Ingredients

1 bell pepper

1/4 onion

8 eggs or 1 cup egg substitute

2 tablespoons nonfat milk

1/8 teaspoon salt

1/8 teaspoon pepper

2 ounces nonfat cheese

1/3 cup nonfat refried beans

1/3 cup salsa

Materials

Cutting Board, Sharp Knife, Frying pan, 2 Medium bowls, Fork, Cheese grater, Spatula, Measuring spoons, Measuring cups

More About Bell Pepper

How to Select

Choose peppers that are brightly colored and firm with tight skin. Avoid dull or shriveled peppers.

How to Store

Refrigerate bell peppers and use within 5 days.

How to Prepare

Peppers can be eaten raw, grilled, baked or sauted. Top them on pizzas, throw them on salads or stuff them and bake them for a delicious meal!