Southwestern Omelet Wrap
Refried beans add a healthy source of protein and fiber to this tempting omelet. Look for brands of refried beans that contain no lard.
Makes 1 serving
|Nonstick cooking spray|
|3||tablespoons canned refried beans, warmed|
|1/2||cup finely shredded romaine or iceberg lettuce|
|1/4||cup (1 ounce) shredded Monterey Jack or Cheddar cheese|
|2||tablespoons chunky salsa|
|1||tablespoon bacon bits|
- To make omelet, dissolve cornstarch in water in small bowl. Add egg; whisk until blended.
- Spray large nonstick skillet lightly with cooking spray; heat over medium-high heat. Add egg mixture, tilting skillet to cover bottom of skillet. Cook 1 to 2 minutes or until set. Turn omelet over; cook 30 seconds. Turn out onto cutting board, browned side down.
- To make wrap, spread beans to edge of omelet. Sprinkle evenly with lettuce, cheese, salsa and bacon bits.
- Gently roll up, sealing with refried beans. Serve immediately or wrap in plastic wrap and refrigerate.
|Total Fat||17 g|
|Calories from Fat||53 %|
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