Courtesy of: Richard Chen
1 can (15 ounces) READ 3 Bean Salad
4 teaspoons canola oil, divided
4 large eggs
1 teaspoon freshly ground pepper, divided
1/2 teaspoon salt, divided, optional
2 cups baby kale
3/4 cup ricotta cheese, divided
8 thick slices multigrain bread
1 avocado, sliced
Makes 4 servings.
Drain bean salad. Discard liquid.
Heat medium nonstick pan over medium heat. Add 1 teaspoon of the canola oil; swirl to coat.
In small bowl, beat 1 egg. Add 1/4 of drained bean salad, 1/4 teaspoon pepper, and 1/8 teaspoon salt, if desired. Add egg mixture to pan; cook 1 minute, covered. Remove lid; cook additional 2 minutes or until egg is set. Remove omelet from pan; set aside. Repeat Step 2 for remaining 3 omelets. Keep warm.
Add kale to pan; cook 3 minutes or until slightly wilted. Let kale cool slightly.
Evenly spread 1-1/2 tablespoons ricotta cheese over one side of each bread slice. Top four slices with kale, omelet, and 3 slices avocado. Top sandwiches with remaining bread slices, ricotta side down.
Nutrition information per serving (1/4 of recipe): 545 calories; 23g protein; 60g carbohydrate; 23g fat; 695mg sodium; 200mg cholesterol; 12g dietary fiber; 3.88mg iron; 0.33mg thiamin; 3851.44IU vitamin A; 22.99mg vitamin C.