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Karen Kimmerly

Mexican Tortilla Omelette (2 personal points)

1 serving


Ingredients:

1 tbsp scallions, sliced

1 tbsp red pepper, chopped

2 large eggs

1 low carb tortilla

2 tbsp black beans, rinsed

13 gm light tex mex cheese


Directions:

Spray a small nonstick skillet and heat over medium high heat.

Add the green onion and red pepper, cook until veggies soften up, about 1-2 minutes.

Meanwhile, in a medium bowl, beat your eggs until well combined. Set aside.

Add eggs to the softened veggies and let the bottom set, about 30 seconds.

Dip tortilla in the eggs then flip tortilla and place on top of eggs, so the dipped side is up. Let set and brown, about 1-2 minutes more, then flip the omelette.

Sprinkle cheese and beans on one half of the omelette. Fold in half and transfer to a plate.


Suggested Serving: Serve with extra green onion, salsa, plain fat free greek yogurt and a squeeze of lime.



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