Spanish Omelet

vegetable spray
2 tbsp. chopped yellow onion
2 tbsp. chopped green pepper
4 egg whites (or 1/2 cup egg substitute)
1 tbsp. lowfat milk (optional)
1 tsp. chili powder or to taste (optional)
1 tsp. olive oil
1/4 c. black beans
1 oz. shredded low-fat Monterrey Jack cheese
1 tbsp. salsa (optional)

Lightly coat a large nonstick saute' pan with vegetable spray, and heat over medium flame. Add onion and green pepper and saute', stirring often, until tender, about 10 minutes. Remove and set aside. Meanwhile, beat egg whites with milk, if desired. Stir in chili powder. Heat olive oil in the large nonstick saute' pan over medium heat. Pour in the egg whites and cook until almost set, occasionally lifting edges so that uncooked portion flows underneath, 2 to 3 minutes. When eggs are set, place onions, green pepper, black beans, and cheese on top. Fold with a spatual and continue cooking until lightly browned, about 1 minute. Top with salsa. Serve orange for dessert.

Serving Size: 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user SWEET*PETITE.