Egg & Bean Omelet
6 eggs – beaten
1/2 cup cooked rice
15 1/2 oz. can of red kidney beans – drained
1 red onion – sliced
1 medium jalapeño – chopped with seeds
Mozzarella – shredded
In a separate medium sized frying pan drizzle a little olive oil, swirl it around to cover the pan and heat. When the pan is heated, pour in the eggs to just about cover the pan. Carefully loosen the eggs and scoop the spatula under to lift the eggs and gently flip. Careful not to break the eggs. The eggs should look like a crepe.