Spinach & Black Bean Omelet
INGREDIENTS
- 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
- Salsa
- Fat-free sour cream
- 1/4 cup of shredded Romano cheese
- 1 Tablespoon margarine
- Fresh ground pepper and salt
DIRECTIONS
- 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.