| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Ranchero Omelet

1/2 cup refried beans

1/4 cup salsa, divided use

2 large eggs

2 tablespoons water

2 tablespoons shredded cheddar cheese

1. In small saucepan over low heat, stir together beans and 2 tablespoons of the salsa. Heat and stir thoroughly.
2. In small bowl, beat together eggs and water.
3. 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.
4. Slide onto plate and pour remaining salsa on top.

Makes 1 serving.

Recipe provided courtesy of Iowa Egg Council.