- 1/2 C. refried beans
- 1/4 C. salsa, divided
- 2 eggs
- 2 Tbs. water
- 2 Tbs. shredded cheddar cheese
In small saucepan over low heat, stir together beans and 2 Tbs. of the salsa. Heat and stir thoroughly. In small bowl, beat together eggs and water. Coat a 7 to 10-inch skillet with cooking spray. Heat over medium-high heat. Pour in egg mixture. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface. Cook until tip is thickened and no visible liquid egg remains. Spread hot bean mixture done center of omelet. Sprinkle with cheese. With pancake turner, fold sides of omelet over beans and cheese. Slide onto plate and pour remaining salsa on top.