Black Bean Omelets Almost Weight Watchers Recipes

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BLACK BEAN OPEN FACED OMELET



Black Bean Open Faced Omelet image

Adapted from Pam Anderson's The Perfect Recipe for Losing Weight and Eating Great.

Provided by She Wears Many Hats

Categories     Breakfast

Time 25m

Number Of Ingredients 9

1/4 cup egg whites
1 egg
1/8 teaspoon ancho chili powder (or favorite chili powder)
1/8 salt
1/8 pepper
1 teaspoon oil (I used olive oil)
1/4 black beans, drained
1/3 cup shredded cheese (I used a low fat Colby/Monterey Jack combo)
1 tablespoon fresh cilantro, rough chopped

Steps:

  • Begin by heating oil in an 8-9 inch skillet over low heat. (Pam's recipe calls for a nonstick pan, but I used an iron skillet).
  • While the pan is heating, beat the egg, egg whites, chili powder, salt and pepper together.
  • Warm up the beans in a microwave safe dish for 30-45 seconds.
  • When ready to cook, increase temperature for skillet to medium-high. When pan is ready (Pam says you will see "wisps of smoke"), make sure the bottom of pan is completely coated with the oil. Next, pour in the beaten egg mixture to evenly coat the pan. Gently pull the edge of the eggs that have set away from the side of the pan with a plastic spatula, and tilt the pan allowing the uncooked egg to flood the bottom of the pan. Continue the tilt and flood process until top of omelet is wet, but not runny.
  • Top the omelet with the warmed black beans, cheese and cilantro, turn heat to low, then cover and cook for about two minutes or until cheese melts.

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