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–+ servings

Sausage & White Bean Omelet Redux

Couverts1
Preparation 20 minutes
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Ingredients

  • 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

Instructions

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.

Nutrition values

Calories: 530 kcal
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Course; Eggs / Pork
Cuisine; European / Spain