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Butterbean & Fresh Thyme Omelette
1 tablespoon butter
1/3 cup diced red onion
1 small tomato; seeded and diced
2 tablespoons butter; divided
6 large eggs
2 teaspoons thick cream
1 teaspoon freshly chopped thyme
1/2 teaspoon vegetable seasoning
Glory Foods Butterbeans
1/3 cup shredded sharp cheddar cheese
Melt butter in a large, heavy (non-stick) skillet.
Saute the red onion and tomato for 2 minutes; tip out into a bowl and return the skillet to medium heat with 1 tablespoon of butter.
In a separate bowl, whisk together the eggs, cream, thyme and seasonings.
Pour half of the egg mixture into the skillet; swirl to cover entire bottom of skillet and cook for 2 minutes.
Scatter half the butterbeans, half the cheese and half the onion/tomatoes onto eggs.
Lower heat and flip half of the omelette over onto itself; cook another 2 minutes until the eggs have just set.
Slide onto a heated plate; keep warm.
Repeat with the remaining ingredients to make a second omelette.
Garnish with fresh thyme, if desired.
Serve with biscuits or battered toast.
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