Southwestern Omelet Wrap
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Southwestern Omelet Wrap
YIELD Makes 1 serving
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Refried beans add a healthy source of protein and fiber to this tempting omelet. Look for brands of refried beans that contain no lard.
INGREDIENTS
| 2 | teaspoons cornstarch |
| 1 | tablespoon water |
| 1 | egg |
| 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 |
PREPARATION:
- 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.
This recipe appears in:
Southwestern
NUTRITIONAL INFORMATION:
| Sodium | 796 mg |
| Protein | 19 g |
| Fiber | 4 g |
| Carbohydrate | 16 g |
| Cholesterol | 243 mg |
| Total Fat | 17 g |
| Calories from Fat | 53 % |
| Calories | 286 |