Spicy Beans and Greens Omelette
canned pinto beans
3 cup(s), baby leaf variety (about 3 ounces)
regular liquid egg substitute
- Heat the taco sauce, pinto beans, and spinach in a medium nonstick saucepan, stirring occasionally, until the spinach wilts, about 2 minutes.
- 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.
- 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.