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  • Egg & Bean Omelet

    2 votes
    Egg & Bean Omelet
    Prep: 7 min Cook: 10 min Servings: 5
    by Catherine Pappas
    920 recipes
    >
    Wow, what a great way to start the day, have lunch or end the day. Take your pick. Lots of Love to you, Catherine

    Ingredients

    • 6 eggs – beaten
    • ½ cup cooked rice
    • 1 – 15.5 oz. can of red kidney beans – drained
    • 1 red onion – sliced
    • 3 cloves garlic – chopped
    • 1 medium jalapeño – chopped with seeds
    • Handful of fresh basil – chopped
    • Mozzarella – shredded
    • Dashes of paprika
    • Dashes of cayenne
    • Dashes of cumin
    • Dashes of black pepper
    • Olive oil

    Directions

    1. On a heated griddle drizzle a little olive oil and spread it with a spatula. Place the onions, garlic, jalapeño, 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.

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