Ingredients
1/2 cup chopped fresh tomato1 green onion, chopped1/4 cup kidney beans, rinsed and drained and coarsely chopped1 garlic clove, minced1/8 teaspoon celery salt1/8 teaspoon chili powder1/8 teaspoon Worcestershire sauce2 teaspoons canola oil, divided2 eggs1/4 teaspoon salt1/4 cup shredded part-skim mozzarella cheese
Preparation
In a large skillet, saute the tomato, onion, beans, garlic, celery salt, chili powder and Worcestershire sauce in 1 teaspoon oil until liquid has evaporated; set aside and keep warm.
In an 8-in. skillet, heat remaining oil over medium-high heat. Whisk the eggs and salt. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture on one side; fold other side over filling. Sprinkle with cheese. Remove from the heat. Cover and let stand for 1-2 minutes or until cheese is melted. Invert omelet onto a plate to serve.
