Serves: 4
Total Calories: 355

1 cup drained, cooked Basic Pot Beans with black beans, or canned
Fresh Salsa Mexicana
8 eggs (extra-large, if possible)
4 tablespoons vegetable oil
1/4 cup finely chopped onion
4 teaspoons unsalted butter

1. Prepare the beans and salsa, if using homemade. Then, preheat oven to 200°. Break 2 of the eggs in a small bowl and beat well with a fork. Heat 1 tablespoon of the oil in an 8-inch nonstick skillet over medium heat, and cook 1 tablespoon of the onion about 1 minute.

2. Add 1 teaspoon of the butter, and when melted, pour in the beaten eggs. Cook about 20 seconds, then use a fork and lift and push the edges of the eggs toward the center. Tip the pan, allowing the runny eggs to go to the edge and under the partially cooked eggs. Cook until the surface is nearly set, about 3 minutes.

3. Spoon 1/4 cup of the beans on the surface, fold over like an envelope, and cook to desired doneness. Invert the omelet onto a serving plate. Keep warm in the oven. Repeat, making 1 omelet at a time, with the remaining ingredients. Serve the omelets hot, with fresh salsa on the side.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 355
Calories from Fat: 210

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