Huevos rancheros omelets

Total Time
30 min
6 min
24 min
Start your weekend off right with this hearty meal combining two classic and well-loved breakfast recipes. This combines the traditional flavors of huevos rancheros—eggs, refried beans, cheese, and chiles—and serves them up in an omelet. This version has a twist in that crushed tortillas chips are folded into the omelet for some crunch. This version used green chili sauce, but you could serve it with red salsa if that’s what you prefer or have on hand. A nonstick pan is key here so that they omelet easily slides from pan to plate, but you could also use a well-seasoned cast-iron pan.



1 small, chopped (about 1 cup)

Cooking spray

1 spray(s)

Fat free refried beans

½ cup(s)

Ground cumin

½ tsp

Egg whites

4 large


2 large egg(s)

Fat free skim milk

2 Tbsp

Table salt

¼ tsp

Black pepper


Olive oil

½ tsp, divided

Baked low fat tortilla chips

20 chip(s), coarsely crushed and divided

Reduced fat shredded Monterey Jack cheese


Green chili sauce

¼ cup(s)


2 Tbsp, chopped


  1. 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.
  2. 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).