The most EPIC Spanish Omelette | White Bean & Spinach Omelette Recipe (2024)

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FOR THE OMELETTE

• 3tbspextra virgin olive oil45 ml
• 3clovesgarlic
• 2cups fresh spinach100 grams
• 1 1/4cupscanned white beans200 grams
• 4cage-free organic eggs
• pinchsea salt
• dashblack pepper

FOR THE ROMESCO SAUCE

• 5jarred roasted red bell peppers
• 1/4cupcanned tomato paste60 grams
• 1clovegarlic
• 8roasted almonds
• 8roasted hazelnuts
• 1tspsherry vinegar5 ml
• 1/4cupextra virgin olive oil60 ml
• pinchsea salt
• dashblack pepper

1. To make the romesco sauce, add in 5 jarred roasted red bell peppers into a food processor, along with 1/4 cup canned tomato paste, 1 clove garlic, 8 roasted almonds & 8 roasted hazelnuts (I bought mine preroasted from the nut aisle at the market), 1 tsp sherry vinegar and 1/4 cup extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed for 2 to 3 minutes or until you end up with a creamy sauce with no lumps, set aside

2. Roughly chop 3 cloves garlic, roughly chop 2 cups fresh spinach, drain a can of white beans into a sieve and rinse under cold water and crack 4 eggs into a large bowl, season with sea salt & black pepper and whisk together

3. Heat a large nonstick fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the chopped garlic, mix with the olive oil, after 1 minute add in the chopped spinach and mix together, once all the spinach is wilted (about 1 to 2 minutes), add in the drained white beans (about 1 1/4 cups) and season with sea salt & black pepper, gently mix together until well mixed, then transfer everything into the bowl with the whisked eggs, gently mix together and let it sit for a couple of minutes

4. Meanwhile, heat the same pan with a medium heat and add in 1 tbsp extra virgin olive oil, swirl it around so it covers the entire surface of the pan

   See Also

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5. After a couple of minutes add the egg mixture into the pan, gently mix it so everything is evenly distributed, after 3 minutes gently fold the omelette in half, after 30 seconds flip it to cook the other side, then remove from the heat

6. Cut the omelette into 4 evenly sized pieces and top off each piece with the romesco sauce, enjoy!

Nutrition Facts

White Bean & Spinach Omelette Recipe | Truita Amb Suc

Amount Per Serving

Calories 398Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 21g

Cholesterol 164mg55%

Sodium 841mg37%

Potassium 678mg19%

Carbohydrates 20g7%

Fiber 5g21%

Sugar 3g3%

Protein 12g24%

Vitamin A 2135IU43%

Vitamin C 30mg36%

Calcium 119mg12%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.