Best 3 Portuguese Bean And Garlic Omelet Recipes
In the realm of culinary delights, the Portuguese Bean and Garlic Omelet stands as a testament to the harmonious fusion of simple ingredients and bold flavors. Originating from the sun-kissed shores of Portugal, this delectable dish embodies the essence of rustic charm and home-style cooking. With its vibrant medley of textures and tantalizing aromas, it promises an unforgettable gastronomic experience. Join us on a culinary journey as we explore the secrets behind this beloved Portuguese omelet, uncovering its rich history, enticing variations, and the techniques that elevate it to greatness. Along the way, we'll present you with a collection of carefully curated recipes that capture the essence of this culinary gem, ensuring that you can recreate the magic of the Portuguese Bean and Garlic Omelet in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
PORTUGUESE BEANS WITH RICE
As with most Portugese recipes, simple ingredients with tasty results! It calls for dried beans, so be sure to soak them overnight beforehand. I would like to try this with a short grain brown rice instead of aborio.
Provided by magpie diner
Categories Short Grain Rice
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Soak the beans overnight for at least 6 hours. Drain them and put them into a pot, covering them with cold, lightly salted water. Add in the chorizo. Cover and bring to a boil then lower the heat and allow to simmer for about an hour until the beans are tender but not overcooked.
- While the beans are cooking, prepare the rice by boiling it in lightly salted water and straining once al dente. (Or you could use your rice cooker). Set the rice aside.
- Peel the onion and garlic and chop together with the bacon. Saute them together in a pan with the olive oil. Clean the tomatoes, removing their seeds, and dice them, then add them to the saute pan.
- Add the bay leaf, parsley, salt and pepper to the pan, as well as the red pepper flakes if you are using. Allow to cook on medium heat until the onions are fully cooked.
- Add the rice to the pan, keep stirring, allowing the rice to soak up all the flavours in the pan for a minute or two.
- Put the rice mixture into a bowl and stir in the drained beans and chorizo. Enjoy!
PORTUGUESE BEAN AND GARLIC OMELET
I have not made this yet but plan to in the future...... It came from World Health Circle of International Cooking.
Provided by kellychris
Categories Breakfast
Time 32m
Yield 1 omelet, 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in oil for 7 minutes.
- Add garlic and ham and saute for 5 minutes.
- Add beans,salt,pepper,and cilantro.
- Saute 5 minutes.
- Beat eggs and pour into pan.
- Cover and simmer 7 minutes or 'til top sets.
- Cut into wedges and serve.
SPINACH AND GARLIC OMELET
You can use bagged baby spinach or stemmed and washed bunch spinach for this simple omelet with Mediterranean flavors.
Provided by Martha Rose Shulman
Categories breakfast, for one, main course
Time 15m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- Wash the spinach and wilt in a frying pan over medium-high heat. The water remaining on the spinach leaves after washing will be sufficient. Drain, allow to cool and squeeze out excess water. Chop medium-fine and toss with half the garlic and salt and pepper to taste.
- Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the remaining garlic, salt and pepper to taste and 2 to 3 teaspoons milk.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- As soon as the eggs are set on the bottom, sprinkle the spinach over the middle of the egg pancake and top with the Parmesan, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 6 grams, Sodium 411 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Use a non-stick skillet to prevent the omelet from sticking.
- Heat the skillet over medium heat before adding the oil or butter.
- Do not overcrowd the skillet with beans, otherwise the omelet will not cook evenly.
- Cook the omelet for 2-3 minutes per side, or until it is golden brown and cooked through.
- Serve the omelet immediately with your favorite toppings, such as salsa, guacamole, or sour cream.
Conclusion:
This Portuguese bean and garlic omelet is a delicious and easy-to-make breakfast, lunch, or dinner option. It is packed with protein and fiber, and it is also a good source of vitamins and minerals. The omelet is also very versatile, and it can be customized to your liking. For example, you can add different types of beans, vegetables, or cheese. You can also serve the omelet with different toppings, such as salsa, guacamole, or sour cream. So next time you are looking for a quick and easy meal, give this Portuguese bean and garlic omelet a try.
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