Recipe for Green Bean Omelet w/Romesco Sauce

Greek Pasta

Good - This is definitely good eating

This is even better with fresh farm eggs.

Green Bean Omelet w/Romesco Sauce

Green Bean Omelet w/Romesco Sauce

1 slice bread
6-8 tomatoes
1 red bell pepper, diced into 1/4" chunks
2 cloves garlic, minced
1/2 tsp paprika
1/2 tsp dried hot red pepper flakes

2 small or 1 large onion, diced into 1/4" pieces
1 lb green beans, cleaned, cut into 3/4" chunks
8 eggs

salt & pepper
olive oil

Broil or grill the tomatoes to char their skins. Cool and remove the skins.
In a sauce pan, heat some olive oil. Toast the bread in it and lower the temperature.
Add the roasted tomatoes, the diced red pepper, the minced garlic and cook over moderate heat, stirring until it forms a sauce. Season with paprika, pepper flakes, salt & pepper.

Saute the onions over moderate heat until translucent.
Boil the cut up string beans for about 5 minutes, until tender. Then drain.
Beat the eggs, add onions and string beans. Season with salt & pepper.

Add olive oil to a fry pan. Heat to high. Add the egg, bean, onion mixture. Lower the temperature to low moderate. Let cook about 10 minutes. Cover with a pizza pan to keep it warmer.

When one side is cooked and the other just a bit wet, slide the omelet out of the pan onto a pizza tray. Then put the pan over it upside down and flip the tray and pan together. This should invert the omelet. Cook for another 4 minutes over moderate heat.

Serve omelet w/romesco sauce.

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