Sausage & White Bean Omelet Redux
Ingrediënten
- 1 teaspoon butter or vegetable oil
- 1½ tablespoons olive oil
- ¼ cup finely chopped onion
- 5 slices pork sausage butifarra or sweet Italian-style sausage, diced
- ⅓ cup diced tomato
- ¼ cup cooked white beans drained (or canned, rinsed, and drained)
- Salt
- Freshly ground black pepper
- 2 large eggs
- 1 tablespoon finely chopped fresh parsley for garnish
Instructies
Sauté the Sausage & Onion:
- In a medium skillet over low heat, melt butter or heat vegetable oil.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the sausage pieces and cook until they start to brown.
- Stir in the diced tomato, cover, and cook until softened, about 3 minutes more.
Prepare the Omelet:
- In a small bowl, lightly beat the eggs using a fork.
- Season with salt and pepper.
- In a separate medium skillet, heat olive oil over medium heat.
- Pour in the beaten eggs and cook until the bottom is set but the top is slightly runny.
- Place the prepared sausage mixture in the center of the omelet.
- Fold the omelet in half over the filling.
- Continue cooking for a minute or two until the omelet is fully set and cooked to your desired doneness.
Serve:
- Sprinkle the top of the omelet with finely chopped parsley for a pop of freshness.
- Plate the Sausage & White Bean Omelet while it's hot and serve immediately.
Nutritional Information
Calories: 530 kcal
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