Prep 10 mins
Cook 22 mins
I have not made this yet but plan to in the future...... It came from World Health Circle of International Cooking.
- Saute onion in oil for 7 minutes.
- Add garlic and ham and saute for 5 minutes.
- Add beans,salt,pepper,and cilantro.
- Saute 5 minutes.
- Beat eggs and pour into pan.
- Cover and simmer 7 minutes or 'til top sets.
- Cut into wedges and serve.
Very different omelet, and so filling, we could only eat a 1/6 pie wedge. I had bought some Jamon Iberico (Wegman's was out of Serrano ham), but at $58/lb its acorn-infused tangy flavor was best showcased as a pan-fried side; I used Virginia ham inside the omelet. I gave this 5 stars as exemplifying Portuguese cooking and tasting great (I am very fond of fiber-rich beans), but DH (not a lover of white beans) gave 3 stars because there were too many beans proportionately for him. I used a mixture of garbanzo beans and great northern white beans. Bean lovers, the Portuguese treatment of abundant olive oil, garlic, beans and cilantro is a wonderful taste experience. It is very filling; I couldn't eat 1/4 of this omelet for breakfast. I will try reheating wedges during the week. By the way, the Jamon Iberico was divine, but I think it shows off better in thin slices wrapped around a tapas bite, such as Mango Wedges Wrapped in Serrano Ham #369822. Thanks for sharing this recipe, kellychris. Made for ZWT5 in Spain/Portugal Region as "Slice of Lime Babe" of the Bodacious Brickhouse Babes.
We loved how filling this was. What a nice change from boring breakfast omelets! The addition of white beans was hearty & added an interesting texture. To spice this up a bit I added 1/4 teaspoon cayenne & 1/2 teaspoon paprika to the onion & oil mixture. We served this with a corn & black bean salsa. Delish! Made for ZWT5 - Ali Baba's Babes.
This was definitely A GREAT TASTING BREAKFAST for the 2 of us with just enough left over for a nice lunch-munch! We like garlic, so the cloves I used were large! Thanks for sharing the recipe for a great meal! [Tagged, made & reviewed while visiting Portugal during the ZWT5]