1/3 cup thinly sliced green onions
3 Tbsp. canned chopped green chiles
1 tsp. chili powder
1/2 tsp. ground cumin
4 large egg whites
1 large egg
1 can (15 oz) no-salt added black bean, rinsed and drained
3 garlic cloves, minced
1/2 cup shredded Pepper-Jack cheese
2 Tbsp. nonfat sour cream
2 Tbsp. salsa
1 Tbsp. chopped fresh cilantro
Preheat oven to 450*F. Combine ingredients from first column in a bowl and stir well.
Spray a 10 inch nonstick oven-proof skillet with cooking spray and place over medium heat. Saute garlic about one minute then add the bean mixture. Spread evenly over bottom of skillet and let cook about 5 minutes or until almost set.
Place skillet in oven and cook 5 minutes more or till set. Sprinkle with cheese and return to oven for a minute longer.
Divide among 2 plates and top with sour cream and salsa.