Omelet Rancheros

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  • Ingredients
    1 cup refried beans
    1/4 cup salsa, DIVIDED
    2 EGGS
    2 tbsp. water
    2 tbsp. shredded Monterey Jack OR Cheddar cheese

    Yields: 1

  • Nutritional Information

    Per Serving

    Calories: 430

    Total Fat: 17 g
    Saturated fat: 7 g
    Polyunsaturated fat: 3 g
    Monounsaturated fat: 6 g

    Cholesterol: 385 mg
    Sodium: 1672 mg
    Carbohydrates: 41 g
    Dietary Fiber: 13 g
    Protein: 30 g
    Vitamin A: 835.5 IU
    Vitamin D: 85.1 IU
    Folate: 78.3 mcg
    Calcium: 258.1 mg
    Iron: 6.1 mg
    Choline: 315.3 mg


  1. MIX beans and 2 Tbsp. salsa in small saucepan. COOK and stir over medium heat until heated through; keep warm.

  2. BEAT eggs and water in small bowl until blended. COAT 6 to 8-inch nonstick omelet pan or skillet with cooking spray; HEAT over medium-high heat until hot. POUR IN egg mixture. Mixture should set immediately at edges.

  3. GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.

  4. When top surface of eggs is thickened and no visible liquid egg remains, SPREAD bean filling down center of omelet; sprinkle with cheese. FOLD sides over filling with turner; SLIDE onto plate. TOP with remaining salsa. SERVE immediately.

Insider Info

A Mexican-style omelet with refried beans, cheese and salsa. Delicious for breakfast, lunch or dinner.

For more servings: Multiply the ingredients by the number of servings you need. Use 1/2 cup of the egg mixture for each omelet.