Serving Size / Yield
- 2 Tbs Chopped Fresh Cilantro
- 1/4 Tsp 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 Reduced-fat Shredded Cheddar Cheese
- 1/4 Cup Pre-Bought Salsa
- 1/4 Cup Black Olives
- Cooking Spray
In a bowl combine four egg whites, one large egg, salt,and fresh cilantro together.
In a different bowl combine beans, onions, cheese, and salsa together.
Grease a medium sized skillet and put on medium heat.
Pour egg mixture into the pan and let it cook.
Slightly tilt the pan and lift up edges of omelet with a spatula. Be careful not to break omelet.
This allows the uncooked portion of the egg to cook below the cook portion.
Do this for 3 minutes then flip omelet.
Then add bean mixture to one half of the omelet and fold in half. Let the omelet cook until cheese melts.
Once omelet is done sprinkle cheese, extra salsa, and black olives on top.
Cut Omelet in half.