Ranch Omelet

• Filling
• (16 ounce) can refried beans1
• cup salsa1⁄4 cup

  (fresh homemade salsa is best but may use commercial salsa that has been slightly drained)

• tablespoons grated monterey jack cheese3 tablespoons
• Omelet
• large eggs↗3
• water↗1 tablespoon
• salt↗1⁄8 teaspoon

  to taste

• fresh ground pepper↗
• butter or 1 teaspoon margarine↗1 teaspoon
• sour cream, for topping↗

Step-by-step instructions

1. 1

   To make filling: in a saucepan over medium heat, add the refried beans and salsa; stir to combine and cook until thoroughly warmed; set aside.

2. 2

   To make omelet: In a mixing bowl, whisk the eggs, water, salt, and pepper together.

3. 3

   Heat a nonstick skillet over medium heat.

4. 4

   Melt butter in pan and swirl to coat bottom of pan.

5. 5

   When butter foams, pour in egg mixture all at once.

6. 6

   Let set for about 20 seconds or until edges start to cook.

7. 7

   Using a spatula, gently lift edges of mixture and tilt skillet to allow uncooked egg mixture to flow underneath.

8. 8

   Continue to do this until the top is almost dry.

9. 9

   Spoon 1/3 cup of bean mixture over one half of omelet.

10. 10

    Sprinkle with grated cheese.

11. 11

    Fold the other side over to cover.

12. 12

    Let stand for a few seconds to let the cheese melt.

13. 13

    Turn omelet out onto a warmed plate; garnish with a dollop of sour cream if desired.

14. 14

    Serve immediately.

15. 15

    **There is enough bean filling for about 3 omelets or you can serve the extra along with the omelet as a side dish.**