Omelet with Peruvian Beans
Omelet with Peruvian Beans
Ingredients
- Tomato Sauce
- 5 plum tomatoes, cored and quartered
- ¼ cup rough chopped onion
- 3 jalapeno peppers, cored, seeded, and rough chopped
- ½ cup cilantro, packed into measuring cup
- 1 clove garlic
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Omelet
- 8 large eggs
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup vegetable oil
- 1 can SunVista® Peruvian Beans (drained and warmed)
- 1 cup (4 ounces) shredded Colby-Jack or other mixed cheese
- ⅓ cup chopped onion
Omelet with Peruvian Beans
30 min
Total Time
30 min
Prep Time
4
Servings
Ingredients
- Tomato Sauce
- 5 plum tomatoes, cored and quartered
- ¼ cup rough chopped onion
- 3 jalapeno peppers, cored, seeded, and rough chopped
- ½ cup cilantro, packed into measuring cup
- 1 clove garlic
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Omelet
- 8 large eggs
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup vegetable oil
- 1 can SunVista® Peruvian Beans (drained and warmed)
- 1 cup (4 ounces) shredded Colby-Jack or other mixed cheese
- ⅓ cup chopped onion
Directions
Place tomatoes, ¼ cup onion, jalapeno peppers, cilantro, garlic, and chicken broth in a large food processor or blender. Cover and process until smooth. Heat 2 tablespoons oil in a large saucepan. Add tomato mixture with ½ teaspoon salt and ½ teaspoon ground black pepper. Cook over high heat for 5 minutes or until sauce is slightly thickened. Keep warm.
Beat eggs, ½ teaspoon salt and ¼ teaspoon ground black pepper in a large bowl until well blended. Heat ¼ cup oil in a large skillet over medium-high heat. Add egg mixture.
Cook for 5 to 6 minutes, lifting skillet so that uncooked egg flows down underneath the cooked portion of the omelet. When the top of the omelet is nearly cooked through, top with beans, cheese and ⅓ cup chopped onion. Cover pan and cook for 2 to 3 minutes or until cheese is melted and omelet is cooked through.
Fold omelet in half. Cut into four portions. Serve with a generous amount of tomato sauce.
Tip: For individual omelets use a smaller skillet and use a fourth of the egg mixture, topping with a fourth of the beans, cheese and onions. Repeat.
Serving Size: about 13oz each
Nutritional Information Per Serving:
Calories 660, Total Fat 41g (Saturated Fat 11g, Trans Fat 0g), Sodium 1110mg, Carb 39g, Fiber 15g, Total Sugar 4g, Added Sugar 0g, Protein 33g, Vitamin D 8%, Calcium 30%, Iron 35%, Potassium 6%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.