2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
4 large egg whites
1 large egg
1/2 cup canned black beans, rinsed and drained
1/4 cup chopped green onions
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
1/4 cup bottled salsa
Cooking spray
Whisk together first 4 ingredients in a medium bowl. Combine beans, onions, cheese, and salsa in a medium bowl.
Heat a medium nonstick skillet coated with cooking spray over medium heat. Pour egg mixture into pan and let egg mixture set slightly.
Tilt pan and carefully lift edges of omelet with a spatula. Allow uncooked portion to flow underneath cooked portion.
Cook 3 minutes, then flip omelet.
Spoon bean mixture onto half of omelet. Carefully loosen omelet with a spatula; fold in half. Cook 1 minute or until cheese melts.
Slide omelet onto a plate; cut in half.
