Colorado Egg Producers


Omelet Rancheros


1 cup refried beans
1/4 cup salsa, divided
2 eggs
2 Tbsp. water
2 Tbsp. shredded Monterey Jack or Cheddar cheese


  1. Mix beans and 2 Tbsp. salsa in small saucepan. Cook and stir over medium heat until heated through; keep warm.
  2. Beat eggs and water in a small bowl until blended. Coat 7 to 10-inch nonstick omelet plan or skillet with cooking spray; heat over medium-high heat until hot. Pour in egg mixture. Mixture should set immediately at edges.
  3. Gently push cooked portions from the edges toward the center with an inverted turner or spatula so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting the pan and gently moving cooked portions as needed.
  4. When top surface of eggs is thickened and no visible liquid remains, spread bean filling down the center of the omelet. Sprinkle with cheese.
  5. Fold sides over filling with turner or spatula. Slide the omelet onto a plate. Top with the remaining salsa. Serve immediately.

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