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Spicy beans and greens omelette

1
Points® value
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
2
Difficulty
Easy
Tired of cereal? Have this four-ingredient breakfast hot and on the table in a quick 10 minutes! Fresh spinach cooked with pinto beans and taco sauce make this Mexican-inspired dish a real treat. Hearty comfort in every bite, each plate needs only a bit of fresh fruit to complete the meal. Liquid egg substitute keeps the prep time down and makes for less clean-up. If you don't have fresh spinach, you can use frozen, be sure to wring it dry before blending with the beans. Play with the filling combinations for easy variations. Try great northern beans, pesto, spinach and chopped fresh tomatoes for an Italian twist.

Ingredients

Taco sauce

¼ cup(s)

Canned pinto beans

¼ cup(s)

Spinach

3 cup(s), baby leaf variety (about 3 ounces)

Liquid egg substitute

½ cup(s)

Instructions

  1. Heat the taco sauce, pinto beans, and spinach in a medium nonstick saucepan, stirring occasionally, until the spinach wilts, about 2 minutes.
  2. Meanwhile, spray a 10-inch nonstick skillet with nonstick spray and set over medium-high heat. Pour in the egg substitute and swirl to cover the pan. Cook, stirring gently, until the underside is set, about 20 seconds. Lifting the edges frequently with a spatula to let the uncooked egg flow underneath, cook 30 seconds more.
  3. Spread the spinach mixture evenly over half the omelette; fold the other half over the filling. Slide the omelette onto a plate. Yields 1⁄2 omelette per serving.

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