Go Back
+ servings
Print
White Bean & Spinach Omelette Recipe

White Bean & Spinach Omelette Recipe | Truita Amb Suc

Course Breakfast, Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 398 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE OMELETTE

  • 3 tbsp extra virgin olive oil 45 ml
  • 3 cloves garlic
  • 2 cups fresh spinach 100 grams
  • 1 1/4 cups canned white beans 200 grams
  • 4 cage-free organic eggs
  • pinch sea salt
  • dash black pepper

FOR THE ROMESCO SAUCE

  • 5 jarred roasted red bell peppers
  • 1/4 cup canned tomato paste 60 grams
  • 1 clove garlic
  • 8 roasted almonds
  • 8 roasted hazelnuts
  • 1 tsp sherry vinegar 5 ml
  • 1/4 cup extra virgin olive oil 60 ml
  • pinch sea salt
  • dash black pepper

Instructions

  1. To make the romesco sauce, add in 5 jarred roasted red bell peppers into a food processor, along with 1/4 cup canned tomato paste, 1 clove garlic, 8 roasted almonds & 8 roasted hazelnuts (I bought mine preroasted from the nut aisle at the market), 1 tsp sherry vinegar and 1/4 cup extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed for 2 to 3 minutes or until you end up with a creamy sauce with no lumps, set aside

  2. Roughly chop 3 cloves garlic, roughly chop 2 cups fresh spinach, drain a can of white beans into a sieve and rinse under cold water and crack 4 eggs into a large bowl, season with sea salt & black pepper and whisk together

  3. Heat a large nonstick fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the chopped garlic, mix with the olive oil, after 1 minute add in the chopped spinach and mix together, once all the spinach is wilted (about 1 to 2 minutes), add in the drained white beans (about 1 1/4 cups) and season with sea salt & black pepper, gently mix together until well mixed, then transfer everything into the bowl with the whisked eggs, gently mix together and let it sit for a couple of minutes

  4. Meanwhile, heat the same pan with a medium heat and add in 1 tbsp extra virgin olive oil, swirl it around so it covers the entire surface of the pan

  5. After a couple of minutes add the egg mixture into the pan, gently mix it so everything is evenly distributed, after 3 minutes gently fold the omelette in half, after 30 seconds flip it to cook the other side, then remove from the heat

  6. Cut the omelette into 4 evenly sized pieces and top off each piece with the romesco sauce, enjoy!

Nutrition Facts
White Bean & Spinach Omelette Recipe | Truita Amb Suc
Amount Per Serving
Calories 398 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 21g
Cholesterol 164mg55%
Sodium 841mg37%
Potassium 678mg19%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 3g3%
Protein 12g24%
Calcium 119mg12%
Vitamin C 30mg36%
Vitamin A 2135IU43%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.