Thursday, 17 September 2015

Baked Bean and Cheddar Cheese Omelet




Baked Bean and Cheddar Cheese Omelet
Serves 1
2 eggs
2.5 ml (½ t) salt
15 ml (1 T) butter
125 ml (½ C) Rhodes Baked Beans in Tomato Sauce, heated
65 ml (¼ C) grated cheddar cheese
30 ml (2 T) chopped parsley
to serve: buttered toast or a green salad
Whisk together the eggs and salt until thick and pale in colour. 
Melt the butter in a frying pan and add the egg mixture. Cook over low heat until the egg starts to set, then place under a preheated grill and continue cooking until the top of the omelet rises and the omelet is cooked through.
Remove the pan from under the grill.  Spoon the heated Rhodes Baked Beans in Tomato Sauce over half of the egg mixture.  Sprinkle the cheese and the parsley over the baked beans.
Use a spatula and fold the omelet in half then flip it from the saucepan onto a plate.
Serve immediately with buttered toast or a green salad.

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