Dinner Tonight: Omelet with White Beans and Green Onions
Dinner Tonight: Omelet with White Beans and Green Onions is a gluten free, dairy free, and vegetarian main course. This recipe serves 2. One portion of this dish contains roughly 19g of protein, 23g of fat, and a total of 367 calories. A mixture of beans, olive oil, parsley, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Pour 1 tablespoon of the olive oil into a non-stick skillet set over medium heat.
Add the beans and spread them out in one layer. Cook for about 3 minutes without stirring, until they are crispy and slightly browned on one side.
Add the scallions, stir, and cook for 1 minute. Turn off the heat and transfer to a bowl.
Wipe out the skillet and place back on a burner over medium-heat.
Pour in 1/2 tablespoon of the olive oil. Crack all the eggs into a bowl and lightly whisk together.
Pour half of the eggs into the skillet.
Run a spatula along the edge of the eggs to keep them from sticking. Once the edges have set but the middle is still runny, add half of the bean and scallion mixture. Cook until the eggs in the middle are done to your liking. (I like mine a little runny.) Slide the tortilla onto a plate, garnish with parsley, and season with salt. Repeat with this step with the rest of the eggs.