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Baking in paper

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Savoury Bean & Spinach Omelette

For a satisfying breakfast or brunch, try this light and fluffy omelette filled with warm baked beans, spinach and fresh basil.

Prep Time:	10 Minute(s)
Cook Time:	15 Minute(s)
Servings:	Makes 2 large+

Ingredients

20g butter
½ red onion, sliced
50g button mushrooms, sliced
420g can HEINZ Baked Beanz in Tomato Sauce
30g baby spinach leaves
6 eggs, lightly beaten
extra butter, for cooking
shredded fresh basil leaves (optional)

Directions

Heat butter in a non-stick frying pan. Add the onion and mushrooms and cook for 4 minutes, or until tender. Stir in the HEINZ Baked Beanz and spinach, cooking until warmed through. Remove from pan and set aside.
Whisk together the eggs with ½ cup water. Heat extra butter in the pan and pour in half the egg mixture, swirling gently to cover the base of the pan. Cook on a medium heat for 2-3 minutes, or until just set.
Spoon half the bean mixture along one side of the omelette and sprinkle with basil. Gently fold over omelette to enclose filling. Cook over a low heat for 5 minutes, or until set. Slide onto a plate and serve. Repeat with remaining ingredients to prepare the second omelette. Serve with shredded basil.

Recipes as featured in Better Homes & Gardens. Food photography by Joe Filshie.