While dad sleeps in this Father’s Day, invite the kids into the kitchen to help whip up this southwestern-inspired omelet. Hearty yet healthy, this easy breakfast recipe will get any guy powered up for whatever other special events are planned in his honor.
1/4 cup canned black beans that are rinsed and drained
1/4 cup fresh or frozen corn kernels
4 grape tomatoes halved lengthwise
1/4 red bell pepper seeded and cut into ¼” thick rings
1/4 small sweet onion cut into ¼” thick slices and rings separated
½ fresh jalapeno pepper cut into ¼” rings
2 oz. precooked and seasoned beef fajita strips
1/4 tsp. salt
4 large egg whites (or ½ cup of egg whites from carton)
1 large egg
1 Tbsp. Litehouse® Instantly Fresh Cilantro
1 Tbsp. Litehouse® Instantly Fresh Red Onion
1/4 cup Litehouse® Jalapeno Ranch dressing
Spray medium skillet with cooking spray and add black beans, corn, grape tomatoes, red bell pepper, sweet onion, jalapeno pepper, and beef fajita strips. Sauté over medium-high heat for 3 to 4 minutes or until ingredients are heated through and vegetables have soft-crisp. Remove from heat for use later. Combine salt, egg whites and egg in medium bowl, breaking yolk and combining with a whisk. Coat omelet-sized nonstick skillet with cooking spray and bring to medium heat. Pour egg mixture into skilled let egg mixture set slightly. Tilt pan and carefully lift edges of omelet with a spatula, permitting uncooked egg to flow underneath. Sprinkle cilantro and red onion on top. Cook approximately 3 minutes; carefully flip omelet and cook for another minute. Spoon vegetable, beef and bean mixture onto one side of omelet, reserving a red pepper ring and jalapeno for garnish. Carefully loosen omelet with a spatula; fold in half over filling. Slide omelet onto a plate with reserved veggies.