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1/2 cup refried beans
1/4 cup salsa, divided
2 eggs
2 tablespoons water
2 tablespoons shredded cheddar cheese
In small saucepan over low heat, stir together beans and 2 tablespoons
of the salsa. Heat and stir thoroughly. In small bowl, beat together
eggs and water. Coat a 7 to 10-inch skillet with cooking spray.
Heat over medium-high heat. Pour in egg mixture. With an inverted
pancake turner, carefully push cooked portions at edges toward center
so uncooked portions can reach hot pan surface. Cook until tip is
thickened and no visible liquid egg remains. Spread hot bean mixture
done center of omelet. Sprinkle with cheese. With pancake turner,
fold sides of omelet over beans and cheese. Slide onto plate and
pour remaining salsa on top.
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