Omelette aux haricots rouges, épinards et maïs

Omelette with red beans, spinach and corn

Preparation time : 10 minutes
Cooking time : 10 minutes
Servings : 2

Ingredients

  • Si Facile red beans, well rinsed and drained – 1 jar of 500 ml
  • Olive oil - 2 tbsp. tbsp
  • Minced French shallots - 2
  • Chopped garlic cloves - 2
  • Spinach – 142 g
  • Corn kernels - 1 box of 250 ml
  • Tabasco - to taste
  • Chili - 1 tbsp
  • Cumin – 1 tsp
  • Beaten eggs - 4
  • Salt and pepper - to taste
  • Sliced ​​green onions - 2
  • Fresh cilantro - for serving (optional)

Preparation

  1. In a pan, brown the French shallots in olive oil for a few minutes. Add the garlic and continue cooking for 2 minutes.
  2. Add the red beans, spinach, corn, tabasco, chili and cumin. Salt and pepper. Mix well.
  3. When the volume of the spinach has reduced by half, add the eggs and mix gently. Cook over low heat for about 5 minutes.
  4. Fold the omelette on itself and continue cooking for about 2 minutes. It is important to ensure that the eggs remain runny.
  5. Sprinkle the omelette with green onions and cilantro when serving. Enjoy!

Notes

Very good with black beans too!
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