Spanish Omelete


  • 2 tablespoons chopped fresh coriander
  • Salt according to taste
  • 3-4 egg whites
  • 1/2 cup canned baked beans, rinsed and drained (you can also use homemade boiled baked beans)
  • 1/4 cup chopped onions or green onions
  • 1/4 cup bottled salsa ( you can also use homemade salsa)
  • 1 teaspoon olive oil
  Preparation Mix fresh coriander,salt, ,egg whites in a bowl, stirring with a whip till mixture is fluffy. Combine baked beans, onions and salsa in another bowl.   Heat a nonstick pan coated with olive oil over medium-high heat. Pour egg mixture into the coated pan and let the mixture set slightly. Now tilt the pan and carefully lift ends of the omelet with a squared shard end spatula. Cook for 3-4 minutes and then toss omelet. Fill the baked bean mixture on top of half of omelet. Carefully fold in half of the omelete over this mixture. Cook 1 minute more.   Slide omelet onto a plate and serve hot. Goes best with brown bread toast.

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