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Butterbean & Fresh Thyme Omelette

Ingredients

  • 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
  • 1/2 can Glory Foods Butterbeans
  • 1/3 cup shredded sharp cheddar cheese

Directions

  1. Melt butter in a large, heavy (non-stick) skillet.
  2. 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.
  3. In a separate bowl, whisk together the eggs, cream, thyme and seasonings.
  4. Pour half of the egg mixture into the skillet; swirl to cover entire bottom of skillet and cook for 2 minutes.
  5. Scatter half the butterbeans, half the cheese and half the onion/tomatoes onto eggs.
  6. Lower heat and flip half of the omelette over onto itself; cook another 2 minutes until the eggs have just set.
  7. Slide onto a heated plate; keep warm.
  8. Repeat with the remaining ingredients to make a second omelette.
  9. Garnish with fresh thyme, if desired.
  10. Serve with biscuits or battered toast.

Prep Time

5 minutes

Cook Time

6 minutes

Servings

NA

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Butterbean & Fresh Thyme Omelette

Prep Time

5 minutes

Cook Time

6 minutes

Servings

NA

Ingredients

  • 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
  • 1/2 can Glory Foods Butterbeans
  • 1/3 cup shredded sharp cheddar cheese

Directions

  1. Melt butter in a large, heavy (non-stick) skillet.
  2. 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.
  3. In a separate bowl, whisk together the eggs, cream, thyme and seasonings.
  4. Pour half of the egg mixture into the skillet; swirl to cover entire bottom of skillet and cook for 2 minutes.
  5. Scatter half the butterbeans, half the cheese and half the onion/tomatoes onto eggs.
  6. Lower heat and flip half of the omelette over onto itself; cook another 2 minutes until the eggs have just set.
  7. Slide onto a heated plate; keep warm.
  8. Repeat with the remaining ingredients to make a second omelette.
  9. Garnish with fresh thyme, if desired.
  10. Serve with biscuits or battered toast.

Share This Recipe

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Twitter
Pinterest
Email
Print

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