Omelet with beans, vegetables and cheese

Delicious and hearty omelet with beans and vegetables. Such a simple, but original version of the usual omelet with milk will pleasantly diversify the menu. And if you also supplement the omelet with grated hard cheese and fragrant fresh herbs, then the appetite will not be long in coming.

Ingredients

• Eggs - 3 pcs.
• Milk - 120 ml
• White beans (dry) - 80 g
• Carrots - 1 pc. (70 g)
• Bulb onion - 1 pc. (70 g)
• Hard cheese - 30 g
• Fresh parsley - 2-3 sprigs
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil (for frying) - 1-2 tbsp. spoons

Directions

1. You can use any greens to your taste, I have parsley.
2. You can use canned beans in a white sauce. Or, the day before, soak dry beans in cold water and leave in the refrigerator for at least 5 hours.
3. After a while, rinse the beans and send them to the pan. Pour again with cold water, put on medium heat and bring to a boil. Then reduce heat to low and cook the beans for about an hour.
4. Then drain the liquid, and put the beans in a plastic container and leave in the refrigerator overnight.
5. Peel the onions and carrots.
6. Finely chop the onion.
7. Grate the carrots on a coarse grater.
8. Heat vegetable oil in a frying pan. Send the onions and carrots to the skillet and fry over low heat for about 4-5 minutes, until tender.
9. Combine eggs, milk, salt and black pepper in a deep bowl. Stir well with a fork or whisk.
10. Send the boiled beans to the pan with the fried vegetables. Stir and smooth over the bottom of the pan.
11. Pour the omelet mixture over the beans and vegetables. Cover and cook the omelet with beans and vegetables over low heat for about 15 minutes.
12. Grate cheese on a coarse grater. Rinse the parsley, dry and chop with a knife.
13. Sprinkle the finished omelet with beans and vegetables with grated cheese, chopped herbs and serve.
14. Bon Appetit!