Bean Stir Fry Stuffed Omelette
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Difficulty Level: Medium
For Stir Fry
1 tbsp oil
1 tbsp garlic, minced
2 tomatoes, finely chopped
1 medium onion, finely chopped
1 tin kidney beans, drained
8-10 mushrooms, thickly sliced
½ cup corn, blanched
1 tbsp taco seasoning
Salt to taste
Pepper powder to taste
200 ml EVO Eggs
Oil, for brushing
Salt to taste
Black pepper powder to taste
Mince garlic, chop onions and tomatoes and set aside
Drain the store bought kidney beans and dry them up using a tissue.
Clean the mushrooms well, remove the skin from top and stem from bottom, cut in thick slices and set aside.
In a pot of boiling water, add the corn kernels and cook for 3-4 minutes until the corn becomes soft.
Once done, drain the blanched corn and transfer to ice cold water.
Note: Transferring corn to ice cold water is essential as it stops the ingredient from further cooking in its own heat.
Heat oil in a pan, add in minced garlic and saute till golden brown.
Add in the onions & tomatoes & saute for 3-4 minutes until fragrant.
Note: Do not let the onions and tomatoes get too mushy. We need them to be crunchy.
Add in the kidney beans and cook for another 3-4 minutes on medium high flame until the beans are soft.
Remove this mix in a pan and set aside. In the same pan, add in the mushrooms on high heat and cook till they release water & the water completely evaporates.
Add in the pre-cooked bean mixture along with blanched corn, taco seasoning, salt and pepper.
Mix well and cook for 1-2 minutes.
Remove in a clean bowl, cover and set aside till in use.
Heat oil in another non-stick pan, pour in 2 EVO Eggs and sprinkle some salt and pepper.
Cook this on medium slow flame for 3-5 minutes until the top sets and flip, cook for another 1-2 minutes.
Transfer the omelette on a serving plate, add the cooked bean stir fry filling on one side and fold over from the other side.
Serve with choice of accompaniment.