Salsa, Black Bean And Avocado Omelette For Two
Instructions
1. Heat oil in a 10-inch nonstick skillet over medium heat until hot.
2. Add 1/3 cup of the salsa to the oil; simmer 1 minute or until thickened.
3. Beat eggs and egg whites until well blended; stir into salsa mixture.
4. Cook 1 to 2 minutes or until eggs begin to set.
5. Gently lift edges of omelet with a large spatula to allow uncooked portion of eggs to flow to edges and set.
6. Continue cooking 1 to 2 minutes or until center is almost set (top of eggs will be wet).
7. Combine beans, avocado, cheese and green onion; spread down center of omelette.
8. Use spatula to fold omelette in half over filling; cook 1 to 2 minutes or until filling is hot and eggs are set in center.
9. Cut in half; transfer to two serving plates and garnish with epazote and remaining 1/3 cup salsa.
