Saturday, July 14, 2012

Meatless Mexican Omelette

With all the Mexican cooking Daddy Lego and I have been up to this week, we've had a lot of leftovers and a lot of wonderful ingredients to use! Since we love to experiment with new twists to old favorites, we came up with this meatless Mexican omelette.
Gooey cheesy goodness .. Oh, and veggie goodness.
Preheat your oven to 350, then start with one egg and one egg white, and mix gently with a fork. Add a pinch of cumin and chili powder to the egg mixture. Set your pan on the stove top over medium heat and spray with cooking spray. Wait until the pan is heated through before pouring your egg mixture in (or else it will mix in with the spray and stick to the pan!) 

Add one tablespoon of yellow corn, two tablespoons of rinsed, no-salt added black beans, a handful of bell peppers and tomatoes, red onions and grated carrots (why not?!) on top of the egg mixture. Then top with half a serving (about half a 1/3 cup) of Kraft light tex mex cheese blend and then put the whole pan into your preheated oven. Cook until your omelette is cooked to your desired amount (some people prefer runnier omelettes, some people prefer them more well done, like me!). Fold your omelette in half, and serve.

Bursting with flavor and nutrients!
My omelette is approximately seven points, but as always, you can subtract or lessen certain ingredients (like the cheese) to help reduce your overall points value. Feel free to experiment with your favorite Mexican flavors to invent an omelette of your own!