Huevos Rancheros Omelets

• 1 cup chopped onion (about 1 small)
• Cooking spray
• 1/2 cup canned fat-free refried beans
• 1/2 teaspoon ground cumin
• 4 large egg whites
• 2 large eggs
• 2 tablespoons fat-free milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon olive oil, divided
• 1/2 cup coarsely crushed baked tortilla chips, divided (about 20 chips)
• 1/3 cup (1.3 ounces) shredded Monterey Jack cheese
• 1/4 cup green chile sauce
• 2 tablespoons chopped fresh cilantro

1. Cook onion in a large nonstick skillet coated with cooking spray over medium-high heat about 4 minutes or until tender. Add beans and cumin; cook about 4 minutes or until thoroughly heated. Set aside, and keep warm.
2. Combine egg whites and next 4 ingredients in a bowl; stir well with a whisk. Heat 1/4 teaspoon oil in a small nonstick skillet over medium heat. Pour 1/2 of egg mixture into pan. Cook 5 minutes; flip omelet. Spread 1/2 of bean mixture onto 1/2 of omelet. Sprinkle with 1/4 cup chips and 1/2 of cheese. Carefully loosen with a spatula; fold in half. Cook 2 minutes. Slide onto a plate. Spoon 1/2 of chile sauce and 1 tablespoon cilantro on omelet. Repeat procedure with remaining 1/4 teaspoon oil, and remaining ingredients. Serve immediately.

onion, cooking spray, beans, ground cumin, egg whites, eggs, milk, salt, pepper, olive oil, tortilla chips, shredded monterey jack cheese, green chile sauce, fresh cilantro

Taken from www.myrecipes.com/recipe/huevos-rancheros-omelets (may not work)