Omelet Rancheros

  • Cook Time

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

    Yields: 1 serving

  • Nutritional Information

    Per serving: 1 recipe

    Calories: 409

    Total fat: 21 g
    Saturated fat: 8 g
    Polyunsaturated fat: 3 g
    Monounsaturated fat: 7 g

    Cholesterol: 393 mg
    Sodium: 1192 mg
    Carbohydrates: 29 g
    Fiber: 12 g
    Sugar: 4 g
    Protein: 27 g
    Vitamin A: 203 mcg
    Vitamin D: 2 mcg
    Folate: 101 mcg
    Choline: 379 mg
    Calcium: 258 mg
    Iron: 4 mg
    Potassium: 896 mg

    This recipe is an excellent source of protein, vitamin A, folate and choline, and a good source of vitamin D.

Directions

  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

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