Southwestern Omelet

Step 1: In a saucepan over medium heat combine the beans and salsa stirring until heated through. Remove from heat, cover and keep warm.

Step 2: In a bowl whisk the eggs, green onions and pepper together.

Step 3: In a skillet melt 2 tablespoons butter over medium heat and the and the bell pepper and mushrooms to skillet; stir until mushrooms brown (8-10 minutes) and transfer the vegetables to a bowl.

Step 4: Melt remaining butter (1 T) in same skillet over medium heat. Add egg mixture and cook without stirring until beginning to set (under 5 minutes); sprinkle with vegetables, cheese and 1 tablespoon cilantro. Cover skillet and cook until cheese melts and eggs are set (2 minutes). Slide spatula under melt to loosen. Fold omelet in half; turn out onto a platter. Top melt with bean and salsa mixture and sprinkle with remaining cilantro and serve with warm tortillas.