Refried beans, salsa and cheddar cheese
easily puts the 'ranchero' in this omelet.
Ranchero Omelet
- 1/2 cup refried beans
- 1/4 cup salsa - divided use
- 2 large eggs
- 2 tablespoons water
- 2 tablespoons shredded cheddar cheese
- In small saucepan over low heat, stir
together beans and 2 tablespoons of the salsa. Heat and stir
thoroughly.
- In small bowl, beat together eggs and
water.
- Coat a 7 to 10-inch skillet with cooking
spray. Heat over medium-high heat. Pour in egg mixture. With
an inverted pancake turner, carefully push cooked portions at
edges toward center so uncooked portions can reach hot pan surface.
Cook until tip is thickened and no visible liquid egg remains.
Spread hot bean mixture done center of omelet. Sprinkle with
cheese. With pancake turner, fold sides of omelet over beans
and cheese.
- Slide onto plate and pour remaining salsa
on top.
Makes 1 serving.
Recipe provided courtesy of Iowa Egg Council.
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