Instructions: Melt butter in a saucepan over medium-high heat; add red bell pepper and onion, and saute until tender. Reduce heat to low. Add half of cheese, ground red pepper, and, if desired, black beans; cook, stirring often, until cheese melts. Keep warm.

Microwave remaining cheese and 2 tablespoons salsa in a microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until cheese melts. Set aside.

Whisk eggs and salt until frothy. Coat a 10-inch nonstick skillet with cooking spray, and place over medium-high heat. Add one-fourth of egg mixture. As egg mixture starts to cook, gently lift edges of omelet, and tilt pan so uncooked portion flows underneath. Spoon one-fourth of vegetable mixture on half of omelet. Slide filling half of omelet onto a serving plate, folding remaining half over filling. Repeat procedure 3 times.

Drizzle each omelet with melted cheese mixture, and serve with additional salsa.

This recipe yields 4 large omelets.

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