Egg Beaters Huevos Ranchero Omelet Or Tortilla Wrap - cooking recipe

Ingredients

2 tablespoons olive oil
1 (8 ounce) carton Egg Beaters egg substitute, plain
1/4 cup milk
1/2 teaspoon salt or 1/2 teaspoon salt substitute
1/2 teaspoon ground cumin
2 green onions, thinly sliced
2 tablespoons dried cilantro, soaked
1 (4 ounce) can mild green chilies, diced
1 (15 ounce) can can black beans (optional)
1 cup salsa
1 1/2 cups shredded monterey jack cheese
1 cup pimento stuffed olives or 1 cup black olives, sliced
4 corn tortillas or 4 flour tortillas

Preparation

Omelet with toppings:
In 10 or 12 inch skillet add olive oil and heat on medium setting.
Soak dried cilantro with 4 tblsp cold water or used fresh chopped cilantro.
Mix milk with Egg beaters.
Pour in Egg Beaters mixture in skillet.
Turn heat down to low setting.
Sprinkle with salt.or salt substitute.
Sprinkle with cumin.
Sprinkle with diced green onion.
Sprinkle with dried soaked cilantro, drained and squeezed.
When the edges start to cook, tip the skillet so the remaining uncooked.
mixture can flow under the omelet on all sides.
When the middle of the omelet is set, slide out on a serving platter.
Top with green chilies, optional black beans, salsa and olives.
Sprinkle with shredded cheese.
Note: You can keep warm in a 250* oven before the shredded cheese is
used.
Omelet Tortilla Wraps:
Warm the tortillas in a microwave and place in a basket with a towel covering to keep warm.
Follow the steps and place the omelet on a platter.
Cut the omelet into 4 sections.
Place each omelet section in a warmed tortilla.
Add the green chilies, optional black beans, salsa, cheese and olives.