Lynn's
Ranchero Omelet
1/2 cup vegetarian refried beans
1/4 cup salsa or taco sauce -- divided
2 eggs
2 tablespoons water
Cooking spray
2 tablespoons (0.5 oz.) shredded reduced-fat Monterey Jack or Cheddar cheese
Lemon and lime wedges (optional)
In small saucepan over low heat, stir together beans and 2 tablespoons of the
salsa. Cook, stirring occasionally, until heated through. Keep warm while
preparing omelet.
In small bowl, beat together eggs and water until blended. Evenly coat 7- to
10-inch omelet pan or skillet with cooking spray. Heat over medium-high heat
until just hot enough to sizzle a drop of water. Pour in egg mixture. (Mixture
should set immediately at edges.)
With an inverted pancake turner, carefully push cooked portions at edges toward
center so uncooked portions can reach hot pan surface, tilting pan and moving
cooked portions as necessary. Cook until top is thickened and no visible liquid
egg remains.
Spread hot bean mixture down center of omelet. Sprinkle with cheese. With
pancake turner, fold sides of omelet over beans and cheese. Slide from pan onto
plate. Spoon on remaining salsa. Garnish with lemon and lime wedges, if
desired.
When you go in search of honey you must expect to be stung by
bees.
- Kenneth Kaunda