Omelet with White Beans and Green Onions

I get giddy whenever I pick up our weekly CSA box. I’m sure the excitement will wear off after awhile (maybe).


This week we got huge bags of braising mix and mesclun, along with red Russian kale, scallions, bok choy, head lettuce, fennel, cilantro and green garlic.

Tonight’s CSA-inspired meal featured the scallions. Matt and I are trying to be really frugal about what we cook with our CSA vegetables, so we made a simple open-faced omelet with white beans and the scallions.

The original recipe comes from Jose Andres’s Made in Spain. Matt had cooked himself through much of this book before we even met. He used to make this for himself, and I think I was always weirded out by the idea of white beans in an omelet so I never particularly wanted to try it.

Well, I was wrong. It’s amazing.

White Beans and Green Onions

It starts with white beans that are crisped up in a skillet with olive oil. Scallions get added towards the end to cook briefly.


The white bean mixture then gets set aside to add to the individual omelets. The eggs get crisped up in a pan with more olive oil.

Omelet with White Beans and Green Onions

The bean and scallion mixture get added on top just before the eggs are set so that the eggs sort of finish cooking around them.

Omelet with White Beans and Green Onions

We ate our omelets with a huge mesculin salad simply dressed with fresh lemon juice and EVOO. This CSA is definitely forcing us to eat our greens!

Omelet with White Beans and Green Onions

Even though I like to branch out with new recipes, we already have plans to repeat this later this week with our remaining scallions. I think it would be hard to beat!

Omelet with White Beans and Scallions

Yield: 2 large omelets

Omelet with White Beans and Scallions

Adapted from Made in Spain by Jose Andres


  • 3 tablespoons extra virgin olive oil
  • 2/3 cup cooked white beans, drained and rinsed if from canned (we used cannellini beans)
  • Salt
  • 2 scallions, thinly sliced
  • 6 eggs
  • Freshly ground black pepper


  • Heat 1 tablespoon of the olive oil in a large non-stick skillet over medium heat. Add the beans and a pinch of salt. Cook until lightly browned on one side, about 3 minutes. Add the scallions and cook for another minute. Set aside and keep warm.
  • Add another tablespoon of olive oil in the skillet and set over medium heat. Lightly whisk 3 of the eggs in a bowl and pour into the skillet. Run a spatula around the edge of the eggs and shake the pan to prevent them from sticking to the pan. When the eggs are starting to set, spread half of the bean and scallion mixture over the top of the eggs. Cook until the eggs are just set. Season with salt and pepper, to taste.
  • Repeat with the remaining olive oil, eggs, and bean mixture.


We cooked each omelet in a 10-inch skillet, but you could use two 2 instead of 3 and cook in a smaller skillet.

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