Southwestern Omelet

 Eggs are one of those rare ingredients that can form the basis for any meal of the day. Breakfast? Bring on the bacon and eggs! Lunch? Egg sandwich, please. And dinner? How about an omelet filled with beans, cheese, and salsa?

This Southwestern Omelet is quick, simple, and filling. It's made with basic ingredients you probably already have on hand. At this time of year, we usually don't have fresh herbs, but you can easily sub the fresh cilantro for dried. I usually convert Tablespoons to teaspoons when subbing dried herbs for fresh. 

This is a great recipe to have on hand for a busy weeknight.  We enjoyed this with sour cream but next time I think it would be wonderful with a dollop of fresh guacamole. 

Southwestern Omelet :

Makes 2 servings
Recipe adapted from Cooking Light: The Essential Dinner Tonight Cookbook

Ingredients:

2 Tablespoons chopped fresh cilantro

1/4 teaspoon salt

2 large eggs

2 egg whites

1/2 cup black beans, rinsed and drained

1/4 cup green onions, chopped

1/4 cup shredded cheddar cheese

1/4 cup salsa

Directions:

1. In a medium bowl, whisk together cilantro, salt, eggs, and egg whites. 

2. In a small bowl combine beans, onions, cheese, and salsa. 

3. Heat a skillet over medium heat. Coat with olive oil, butter, or cooking spray. 

4. Pour egg mixture into pan. Let set until edges start to cook. Tilt pan and carefully lift edges of omelet with a spatula. Allow uncooked portion to flow underneath cooked portion. 

5. Cook 3 minutes. Flip omelet. 

6. Spoon bean mixture onto half of omelet. Carefully loosen omelet with a spatula and fold in half. Cook one minute or until cheese melts. 

7. Slide onto plate, cut in half, and serve.