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SOUTHWESTERN OMELET

1/2 Cup Egg Beaters® 99% Egg
Substitute
1 Each Egg White
1 Teaspoon Cilantro, dried
1/4 Cup Black Beans, canned,
rinsed and drained

2 Tablespoons Green Onions,
chopped
2 Tablespoons Reduced Fat
Cheddar Cheese, shredded
2 Tablespoons Salsa

Combine the first 3 ingredients in a bowl stirring to whisk. Combine the next 4 ingredients in another bowl. Heat a nonstick skillet with cooking spray. Pour egg mixture in and let it set slightly. Tilt pan and carefully lift edges of omelet with a spatula, allow uncooked portion to flow underneath cooked portion. Cook for 3 minutes. Flip Over. Spoon the bean mixture into half the omelet. Carefully loosen edges and fold over. Cook 1 minute or until cheese melts.

SERVINGS 1; CALORIES 161; FAT 2 g; PROTEIN 21 g; CARBS 14 g;
FIBER 4 g; CHOL 3 mg; IRON 2 mg; SODIUM 655 mg; CALC 125 mg
SERVING SIZE= Entire Recipe

SOUTHWESTERN OMELET

1/2 Cup Egg Beaters® 99% Egg Substitute 1 Each Egg White 1 Teaspoon Cilantro, dried 1/4 Cup Black Beans, canned, rinsed and drained

2 Tablespoons Green Onions, chopped 2 Tablespoons Reduced Fat Cheddar Cheese, shredded 2 Tablespoons Salsa

SERVINGS 1; CALORIES 161; FAT 2 g; PROTEIN 21 g; CARBS 14 g; FIBER 4 g; CHOL 3 mg; IRON 2 mg; SODIUM 655 mg; CALC 125 mg SERVING SIZE= Entire Recipe

Copyright © Low Cal Diner All Rights Reserved. Updated 03/27/02

1/2 Cup Egg Beaters® 99% Egg
Substitute
1 Each Egg White
1 Teaspoon Cilantro, dried
1/4 Cup Black Beans, canned,
rinsed and drained

2 Tablespoons Green Onions,
chopped
2 Tablespoons Reduced Fat
Cheddar Cheese, shredded
2 Tablespoons Salsa

SERVINGS 1; CALORIES 161; FAT 2 g; PROTEIN 21 g; CARBS 14 g;
FIBER 4 g; CHOL 3 mg; IRON 2 mg; SODIUM 655 mg; CALC 125 mg
SERVING SIZE= Entire Recipe

Copyright © Low Cal Diner All Rights Reserved.
Updated 03/27/02