Thread: Southwestern Omelet

1 dozen eggs, slightly beated 2 at a time
1 can (28 oz) Furmano's Petite Diced Tomatoes with Green Chilies
1 can (15 oz) Furmano's Black Beans, rinsed & drained
1 avacado, peeled, pitted & diced
1/4 cup diced red onion
1 cup (4 oz) shredded Monterey Jack Cheese
1/4 cup chopped fresh cilantro

Combine tomatoes, onion, avacado, beans, cheese & cilantro in mixing bowl. In 8 inch skillet with non-stick spray, cook 2 beaten eggs until set & lightly browned. Spoon 1/6 of mixture over cooked eggs before folding omelet. Garnish with additional cheese if desired. Makes 6 omelets.