Odeliza Jacoba Recipes

Hola Chicos,

Spanish Egg White Omelet with Whole Pinto Beans is a dish that can be served for lunch, dinner, or a late evening meal. My other half is fond of this dish because its a healthy alternative to other Spanish inspired dishes, as I don’t use bad fats.

It takes a bit of prep time to create the full scope of this yummy dish, so I suggest to prepare some items the day before. I also use this dish as a starter for other dishes through out the week. It works rather well as I don’t have to dedicated so much prep and prepare time.

I use Italian canned whole tomatoes because I’ve found that this particular brand just adds an extra kick to my home made salsa. If you can find Italian canned tomatoes in your area I’d suggest to incorporate it. But if you already have a fav. can of tomatoes use that. In Montevideo, Uruguay this Italian brand is available in most larger supermarkets.

Since I am such an avid fitness and health fan I only prepare my omelets with the whites of brown eggs. But if you want to add the yolk use 1 yolk for every 3 eggs.

Prep time: a day a head for the home made salsa

Cook time: less than 20 minutes the day of

Serves two people plus some extra for lunch

What you will need:

1. small one pot for the pinto beans
2. small bowl for the egg whites
3. one skillet or non-stick flat pan
4. food processor
5. 1 can Italian tomatoes
6. 1 bushel or fresh cilantro
7. 1 whole purple onion chopped in half
8. 1 juice of 1 lime or lemon
9. 2 red or green jalapeno peppers cut and seeds removed
10. 1 bushel of fresh basil
11. salt and pepper to taste
12. the whites of 12 eggs
13. feta cheese
14. fresh cherry tomatoes
15. 2 cans of pinto beans that are rinsed and drained
16. 1 garlic smashed roughly
17. 1 yellow onion chopped in half slices or you can use any onion you have at hand
18. 1 c water
19. 1 plastic container for the salsa

What to do a day ahead:

1. take all the ingredients from 5 through 10 above and place in a food processor and blend to your preference consistency.
2. Add salt and pepper to taste.
3. place in plastic container and store in fridge this is good for about 3 days.

What to do the day of:

1. put 1 c water along with already drained and rinsed pinto beans, roughly chopped garlic, and halved onion into the small pot. Bring pot to medium heat and let simmer for 5 minutes.
2. Remove the garlic and onions and let sit until ready to serve.
3. Use your small bowl and separate the egg whites from the yolk. Add salt and pepper and beat. Heat your designated pan over low to medium low heat. Place egg whites cook to your preferences until complete.
4. Garnish with crumbled feta cheese, fresh cherry tomatoes, and home made salsa and serve warm.

Ciao,

O