Huevos rancheros omelets
1 small, chopped (about 1 cup)
Fat free canned refried beans
Fat free skim milk
½ tsp, divided
Baked low fat tortilla chips
20 item(s), coarsely crushed and divided
Reduced-fat shredded Monterey Jack cheese
Green chili sauce
2 Tbsp, chopped
- Cook onion in a large nonstick skillet coated with cooking spray over medium-high heat about 4 minutes or until tender. Add beans and cumin; cook about 4 minutes or until thoroughly heated. Set aside and keep warm.
- Combine egg whites and next four ingredients in a bowl; stir well with a whisk. Heat 1⁄4 teaspoon oil in a small nonstick skillet over medium heat. Pour half of egg mixture into pan. Cook 5 minutes; flip omelet. Spread half of bean mixture onto half of omelet. Sprinkle with 1⁄4 cup chips and half of cheese. Carefully loosen with a spatula; fold in half. Cook 2 minutes. Slide onto a plate. Spoon half of chile sauce and 1 tablespoon cilantro on omelet. Repeat procedure with remaining 1⁄4 teaspoon oil and remaining ingredients. Serve immediately. Yield: 4 servings (serving size: half of omelet).