Total Time
18mins
Prep 18 mins
Cook 0 mins

A mid-week family standby when time is short, you’ve varying appetites to satisfy, and you want something healthy. This omelette is so versatile; suiting everyone from weight o those with hearty appetites (sprinkle part of the omelette with some grated cheese, include potatoes or pasta in their side salad, and serve them a slice or two of bread). And for those watching their fat content, dinner will be equally as enjoyable and sustaining – with slow-release GI, sweet red pepper and a nice fresh side salad, you’ll feel so much better spending a few minutes in the kitchen rather than picking up the phone to order a take-away. And - as an extra bonus - it's good cold the next day as a packed lunch too!

Ingredients Nutrition

  • 30 ml olive oil
  • 5 ml sesame oil
  • 1 onion, chopped
  • 1 small red pepper, seeded and chopped
  • 2 celery ribs, chopped (optional)
  • 400 g cannellini beans, drained (or black-eyes, flageolet, or sliced boiled potatoes)
  • 8 eggs
  • 30 ml sesame seeds
  • salt & freshly ground black pepper
  • green salad (to serve)

Directions

  1. Heat the oils in a 30 cm / 12 inch frying pan. Sauté the onion, pepper, and celery (if using) until the onions are transparent. Add the beans and continue to over a medium heat for a couple of minutes until warmed through.
  2. Lightly beat the eggs and season with salt and pepper then pour into the frying pan.
  3. Immediately turn the heat down to low and give the pan an occasionally shake, or use a palette knife every now and again, to distribute the egg evenly. Cook for 6 - 8 minutes.
  4. Preheat a moderate grill. Sprinkle the sesame seeds over the top of the omelette and place under the grill to brown under.
  5. Cut the omelette into 4 triangles and serve accompanied by a green salad.

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