Portuguese Bean and Garlic Omelet
Elevate your breakfast game with this Portuguese Bean and Garlic Omelet, a hearty and flavorful fusion of tender white beans, aromatic garlic, and smoky paprika wrapped in fluffy, golden eggs. Perfect for a savory start to your day, this protein-rich recipe combines Mediterranean-inspired ingredients like fresh parsley, olive oil, and optional Parmesan cheese for a deliciously satisfying meal. With just 20 minutes from prep to plate, this omelet is ideal for busy mornings or a leisurely brunch. Serve it hot and garnished with a sprinkle of parsley to enjoy a taste of Portugal right in your kitchen!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 0.5 cups cooked white beans (such as cannellini or navy beans)
- 2 pieces garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
- 0.5 teaspoons smoked paprika
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons whole milk
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
Crack the eggs into a medium-sized bowl. Add the milk, salt, and black pepper, and whisk thoroughly until the mixture is smooth and slightly frothy.
Peel and finely chop the garlic cloves. Chop the fresh parsley, reserving a small amount for garnish.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the chopped garlic and sauté for about 30-40 seconds until fragrant but not browned.
Add the cooked white beans to the skillet and sprinkle the smoked paprika over them. Cook for 2-3 minutes, stirring occasionally, to warm the beans and coat them in the garlic and paprika flavors.
Remove the garlic and beans mixture from the skillet and set aside on a plate.
Wipe the skillet clean with a paper towel. Add the remaining 1 tablespoon of olive oil to the skillet and heat over medium-low heat.
Pour the whisked eggs into the skillet, tilting the pan gently to spread the mixture evenly. Allow the eggs to cook undisturbed for about 1-2 minutes until the edges begin to set.
Scatter the garlic and bean mixture evenly over one half of the omelet, along with the grated Parmesan cheese, if using.
Using a spatula, carefully fold the other half of the omelet over the filling. Continue cooking for another 1-2 minutes until the eggs are cooked through but still tender.
Slide the omelet onto a plate and garnish with the reserved chopped parsley. Serve immediately for a delicious Portuguese-inspired breakfast or brunch.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 1043 mg | 45% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 2.3 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 348 mg | 27% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 960 mg | 20% | |
*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.
