Egg & Bean Omelet

Name: Egg & Bean Omelet
Ingredients: 6 eggs - beaten; 1/2 cup cooked rice; 15 1/2 ounces red kidney beans can of, - drained; 1 red onion - sliced; 3 cloves garlic - chopped; 1 jalapeno medium, - chopped with seeds; 1 handful fresh basil - chopped; mozzarella - shredded; 1 dash paprika; 1 dash cayenne; 1 dash cumin; 1 dash black pepper; olive oil

13 ingredients

3 steps

Ingredients

6 eggs - beaten
1/2 cup cooked rice
15 1/2 ounces red kidney beans can of, - drained
1 red onion - sliced
3 cloves garlic - chopped
1 jalapeno medium, - chopped with seeds
1 handful fresh basil - chopped
mozzarella - shredded
1 dash paprika
1 dash cayenne
1 dash cumin
1 dash black pepper
olive oil

Directions

1

Garlic, jalapeno, fresh basil. Let the onions become slightly clear and caramelized. Add the rice and the drained beans all of the spices and continue to grill on medium low heat.
2

In a separate medium sized frying pan drizzle a little olive oil, swirl it around to cover the pan and heat. When the pan is heated, pour in the eggs to just about cover the pan. Carefully loosen the eggs and scoop the spatula under to lift the eggs and gently flip. Careful not to break the eggs. The eggs should look like a crepe.
3

Plate the eggs and cover with the mozzarella and the beans and rice from the griddle. Top with a little more mozzarella.