Can I use milk instead of cream?

Yes, milk works, but the omelet will be less creamy. For a fluffier texture, use whole milk and add a pinch of baking soda.

How do I know when the beans are done?

They should be tender but still firm. A fork should pierce them easily without the bean falling apart.

Can I make it without cheese?

Yes, you can skip the cheese, but the flavor will be milder. Add extra spices or herbs for more taste.

How long should I cook the omelet?

After pouring the egg mixture, cook covered for 5–7 minutes over medium heat. For a browner top, uncover for the last 2 minutes.

Green beans in omelet with cheese

Name: Green beans in omelet with cheese
Total time: 15 min
Yield: 6 порций
Cuisine: International
Ingredients: Green Beans — 350 g; Chicken egg — 275 g; Semi-hard cheese — 180 g; Cream — 100 g; Spice — 10 g; Vegetable oil — 30 g; Sausage "Doctor" — 100 g

25min

1045g

Nutrition per 100g

179

This green bean, sausage, and cheese omelet is the perfect dish for a quick and satisfying breakfast or dinner. Tender beans, savory sausage, and gooey cheese combined with fluffy eggs create a delicious meal. Cooked in one pan with simple ingredients, it's both comforting and nutritious. At just 179 calories, you can enjoy it guilt-free.

BreakfastHealthyanddeliciousFats & OilsEggs

WHAT YOU WILL NEED

From ingredients

7 products

Base

Green Beans350 g

Sausage "Doctor"100 g

Egg mixture

Chicken egg275 g

Semi-hard cheese180 g

Cream100 g

Spices

Spice10 g

For frying

Vegetable oil30 g

SIMPLE PROCESS

Step by step recipe

For a fluffy and moist omelet, cook the beans until tender but not mushy. Whisk the eggs with cream until smooth, and mix the cheese into the batter for even distribution. Cook covered over medium heat for the best texture. Follow these steps for a perfect omelet every time.

Step 1

Prep Beans and Sausage

Wash the green beans, trim ends and strings, and cut into 1.5-inch pieces. Slice the sausage into thin rounds or half-moons.

Step 2

Sauté Sausage and Beans

Heat oil in a skillet over medium heat. Sauté the sausage until lightly browned (2–3 minutes). Add the beans and cook, stirring, for 5–7 minutes until tender.

Step 3

Make the Omelet Batter

In a bowl, whisk together eggs, cream, salt, and spices until smooth. Grate the cheese coarsely and stir it into the egg mixture.

Step 4

Pour Over the Beans

Pour the egg and cheese mixture evenly over the beans and sausage in the skillet, spreading it to cover the pan.

Step 5

Cook the Omelet

Cover and cook over medium heat for 5–7 minutes until the eggs are set. Optionally, sprinkle extra cheese on top 1–2 minutes before the end.

Step 6

Serve

Transfer to a plate, slice, and serve hot with fresh herbs or vegetables. Enjoy!

CHEF'S TIP

Choose Fresh or Frozen Green Beans

Fresh beans need about 10–12 minutes of simmering, while frozen beans can go straight into the pan (add 2–3 minutes to cooking time). Trim the ends and remove strings before cooking.

The Secret to Fluffy Eggs

Whisk the eggs with cream until light and frothy, but don't overbeat — 1–2 minutes with a fork is enough. The cream gives the omelet a creamy texture.

Don't Overcook the Beans

Simmer the beans until tender but still crisp. Check with a fork — it should pierce easily, but the bean should hold its shape.

Mix Up the Filling

Replace sausage with ham, bacon, or mushrooms. Cherry tomatoes or bell peppers also add color and flavor.

SUBSTITUTIONS

Add your taste

With Chicken Instead of Sausage Replace the sausage with cooked or smoked chicken breast, diced — a lighter, higher-protein option.
Vegetarian Version Skip the sausage and add more green beans or bell peppers for a colorful meat-free dish.
With Mozzarella Instead of Semi-Hard Cheese Use mozzarella for a stretchier, milder cheese pull — great for a breakfast omelet.
Add Fresh Herbs Stir chopped dill, parsley, or chives into the egg mixture for a fresh, aromatic touch.

HOW TO STORE

How to Store Green Bean and Cheese Omelet

Cool the omelet to room temperature, then store in an airtight container in the fridge for up to 2 days. Reheat in the microwave or in a dry skillet. Freezing is not recommended — eggs become rubbery upon thawing.

GOOD TO KNOW