The most EPIC Spanish Omelette | White Bean & Spinach Omelette Recipe

cheese

🥗Healthier: nutritional yeast

💰Cheaper: omit

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor and is often less expensive.

Begin by making the romesco sauce: add 5 jarred roasted red bell peppers, 1/4 cup canned tomato concentrate, 8 roasted hazelnuts, 8 roasted almonds, 1 large clove of garlic, 1 teaspoon sherry vinegar, and 1/4 cup extra virgin olive oil into a food processor.

Season the mixture with sea salt and freshly cracked black pepper, then run the food processor on low speed for 2-3 minutes until creamy and smooth.

Roughly chop 3 cloves of garlic and 3.5 ounces of fresh spinach.

Rinse 1 jar of white beans under cold running water and drain.

Crack 4 eggs into a large bowl, season with sea salt and black pepper, and whisk until well mixed.

Heat a large non-stick fry pan over medium heat and add 2 tablespoons of extra virgin olive oil.

After heating for about 2 minutes, add the chopped garlic and sauté for 30 seconds until aromatic, stirring continuously to avoid browning.

Add the chopped spinach to the pan and mix with the garlic and olive oil until wilted.

Add the rinsed white beans to the pan, season with sea salt and black pepper, and gently mix everything together.

Remove the pan from heat and transfer the spinach and bean mixture into the bowl with the whisked eggs, mixing gently and letting it sit for a couple of minutes to develop flavors.

Heat the same non-stick fry pan over medium heat and add 1 tablespoon of extra virgin olive oil, swirling to coat the surface.

After letting the mixture sit, pour it into the hot pan and spread it evenly.

Swirl the pan every 30 seconds to prevent sticking, and after about 2 minutes, gently fold the omelette in half.

If the omelette breaks, it's okay; the raw egg will seal it when flipped.

After 30 seconds, flip the omelette using a plate smaller than the pan, cooking for an additional 3 minutes until fully cooked through.

Remove the pan from heat and slide the omelette onto a cutting board, cutting it into four pieces.

Serve the omelette with the romesco sauce drizzled over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens