Healthy Baked Bean Omelet
Start your day with a flavorful and nutrient-packed *Healthy Baked Bean Omelet*, a quick and satisfying dish perfect for breakfast, brunch, or even a light dinner. This protein-rich recipe features fluffy eggs folded around a hearty filling of savory baked beans, sautéed red bell peppers, red onion, and vibrant spinach. Lightly seasoned with oregano, salt, and pepper, each bite bursts with wholesome goodness. Optional hints of grated cheese add a creamy finish, while a touch of olive oil keeps the preparation light and heart-healthy. Ready in just 20 minutes, this simple one-pan recipe is ideal for busy mornings or when you need a no-fuss meal. Serve with toast or fresh herbs for a balanced, healthy treat that’s as comforting as it is nutritious. Keywords: healthy omelet recipe, high-protein breakfast, baked bean omelet, quick and easy meals, vegetarian breakfast ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large eggs
- 1 cup baked beans
- 0.5 cup (diced) red bell pepper
- 0.25 cup (diced) red onion
- 1 cup (loosely packed) spinach leaves
- 1 tablespoon olive oil
- 1 tablespoon milk (optional)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon dried oregano
- 0.25 cup grated cheese (optional)
Instructions
Crack the eggs into a medium-sized bowl and beat them together with a fork or whisk. If desired, add 1 tablespoon of milk for a creamier texture.
Season the eggs with salt, black pepper, and dried oregano. Mix well and set aside.
Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.
Once the skillet is hot, add the diced red onion and red bell pepper. Sauté for 2-3 minutes until slightly softened.
Add the spinach leaves to the skillet and cook for another 1-2 minutes until wilted.
Pour the beaten eggs evenly over the sautéed vegetables in the skillet. Tilt the pan gently to spread the eggs out evenly.
Reduce the heat to low and let the omelet cook undisturbed for 2-3 minutes until the edges start to set.
Gently spoon the baked beans onto one half of the omelet. If using grated cheese, sprinkle it over the baked beans.
Using a spatula, carefully fold the other half of the omelet over the baked beans to form a half-moon shape. Press down gently.
Cover the skillet with a lid and cook for an additional 2-3 minutes to ensure the baked beans are warmed through and the eggs are fully cooked.
Slide the omelet onto a plate and serve immediately. Optionally, garnish with a sprinkle of fresh herbs or a side of toast.
Nutrition Facts
Calories |
776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 1713 mg | 74% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 25.5 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 483 mg | 37% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1382 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
