Spinach and Egg Omelette with Baked Beans
Posted by Nora Black
Baby Spinach, Smoked Paprika, Baked Beans, Olive Oil, Black Pepper, Ground Cumin, Salt, Eggs, Onion, Minced Garlic Clove
Make Perfectly Cooked Egg Bites, Quiches and More in Just Minutes
Spinach and Egg Omelette with Baked Beans Recipe
This Spinach and Egg Omelette with Baked Beans is a filling and tasty breakfast option high in protein and nutrients. The baked beans add a flavorful and slightly sweet twist that is sure to please.
Ingredients
- 2 cups baby spinach
- 1/4 tsp smoked paprika
- 1/2 cup canned baked beans
- 1 tablespoon olive oil
- 1/8 teaspoon black pepper
- 1/4 tsp ground cumin
- 1/4 tsp salt
- Four large eggs
- 1 small onion, diced
- 1 minced garlic clove
Time Needed
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a small bowl, combine the baked beans, cumin, and smoked paprika.
- Place aside.
- In a 10-inch oven-safe skillet, heat the olive oil over medium heat.
- Cook until the onion is translucent, about 5 minutes, and then add the minced garlic.
- Cook the baby spinach in the skillet for 2 minutes, or until wilted.
- Whisk together the eggs, salt, and black pepper in a separate bowl.
- Pour the egg mixture into the skillet with the spinach and onions.
- Spread the baked bean mixture on top of the eggs.
- Place the skillet in the oven for 12-15 minutes, or until the eggs are set.
- Remove from the oven and cool slightly before slicing and serving.
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