Egg & Bean Omelet

Photo: Lady Catherine Gourmet

Ingredients

6 eggs – beaten

1/2 cup cooked rice

15 1/2 oz. can of red kidney beans – drained

1 red onion – sliced

3 cloves garlic – chopped

1 medium jalapeño – chopped with seeds

Handful of fresh basil – chopped

Mozzarella – shredded

Dashes of paprika

Dashes of cayenne

Dashes of cumin

Dashes of black pepper

Olive oil

Preparation

Garlic, jalapeño, fresh basil. Let the onions become slightly clear and caramelized. Add the rice and the drained beans all of the spices and continue to grill on medium low heat.

In a separate medium sized frying pan drizzle a little olive oil, swirl it around to cover the pan and heat. When the pan is heated, pour in the eggs to just about cover the pan. Carefully loosen the eggs and scoop the spatula under to lift the eggs and gently flip. Careful not to break the eggs. The eggs should look like a crepe.

Plate the eggs and cover with the mozzarella and the beans and rice from the griddle. Top with a little more mozzarella.