Chili Bean Cheese Omelet – A healthy & great-tasting omelet for brunch!
Chili Bean Cheese Omelet
Ingredients
1/2 cup chopped fresh tomato
1 green onion, chopped
1/4 cup kidney beans, rinsed and drained and coarsely chopped
1 garlic clove, minced
1/8 teaspoon celery salt
1/8 teaspoon chili powder
1/8 teaspoon Worcestershire sauce
2 teaspoons canola oil, divided
2 eggs
1/4 teaspoon salt
1/4 cup shredded part-skim mozzarella cheese
Directions
~In a large skillet, sauté the tomato, onion, beans, garlic, celery salt, chili powder, and Worcestershire sauce in 1 teaspoon oil until liquid has evaporated; set aside and keep warm.
~In an 8″ skillet, heat remaining oil over medium-high heat. Whisk the eggs and salt. Add egg mixture to skillet.
~As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture on one side; fold other side over filling. Sprinkle with cheese.
~Remove from the heat. Cover and let stand until cheese is melted. Invert omelet onto a plate to serve.
~Makes one serving.