Egg & Bean Omelet Recipe

Name: Egg & Bean Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs - beaten; 1/2 cup cooked rice; 15 1/2 ounces red kidney beans can of, - drained; 1 red onion - sliced; 3 cloves garlic - chopped; 1 jalapeno medium, - chopped with seeds; 1 handful fresh basil - chopped; mozzarella - shredded; 1 dash paprika; 1 dash cayenne; 1 dash cumin; 1 dash black pepper; olive oil

Servings: persons

6 eggs - beaten
1/2 cup cooked rice
15 1/2 ounces red kidney beans can of, - drained
1 red onion - sliced
3 cloves garlic - chopped
1 jalapeno medium, - chopped with seeds
1 handful fresh basil - chopped
mozzarella - shredded
1 dash paprika
1 dash cayenne
1 dash cumin
1 dash black pepper
olive oil

1
Garlic, jalapeno, fresh basil. Let the onions become slightly clear and caramelized. Add the rice and the drained beans all of the spices and continue to grill on medium low heat.
2
In a separate medium sized frying pan drizzle a little olive oil, swirl it around to cover the pan and heat. When the pan is heated, pour in the eggs to just about cover the pan. Carefully loosen the eggs and scoop the spatula under to lift the eggs and gently flip. Careful not to break the eggs. The eggs should look like a crepe.
3
Plate the eggs and cover with the mozzarella and the beans and rice from the griddle. Top with a little more mozzarella.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 eggs - beaten, 1/2 cup cooked rice, 15 1/2 ounces red kidney beans can of, - drained, 1 red onion - sliced, and more.

Yes, Egg & Bean Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg & Bean Omelet

How did you like this recipe?

Frequently Asked Questions