Spinach & Black Bean Omelet
1/2 cup of Egg Beaters or egg subsitute (if using real eggs, then 2 eggs)
2-3 Handfuls of raw baby spinach
1/2 cup of black beans, well drained and rinsed
Fat-free sour cream
1/4 cup of shredded Romano cheese
1 Tablespoon margarine
Fresh ground pepper and salt
Turn stove to medium high heat.
Use a good quality non-stick fry pan and heat the margarine.
Add spinach and plenty of salt and pepper and saute until nicely wilted, drain.
Pour eggs or egg substitute into pan, sprinkle with more salt and pepper, return spinach to pan, add beans and cheese.
Mix with a spoon slightly to incorporate the spinach and beans into the egg.
Let cook open-faced until bottom is golden brown, then fold in half to create omelet.
Omelet is fully cooked when pressed with a spoon or spatula and no egg runs out.
Serve covered in salsa with a generous heaping of sour cream on the side.
Note: I love the flavor of salsa but am not a fan of the actual chunks of veggies in the salsa, so I puree mine by putting it in the blender and then returning it to he jar. Still tastes the same but has the consistency of pasta sauce.
Pairs Well With
I love eggs and I love beans so I was looking for an interesting way to combine the two. I made this this week for the first time and really liked it. I don't really measure things out while I'm cooking, so the amounts used can be varied.