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Cheesy Red Beans & Rice Omelet

Cheesy Red Beans & Rice Omelet

  • 1 tbs. butter
  • 3 large eggs (room temperature)
  • 1 tbs. heavy cream
  • 1 tsp. dried thyme
  • 1/4 tsp. dry mustard
  • 1/2 tsp. freshly grated lemon zest
  • 1/3 cup (from a 15 oz. can) Glory Foods Seasoned Red Beans & Rice
  • 1/4 cup finely grated cheddar cheese
  • 2 tbs. tomato sauce or salsa (heated)


  1. Melt butter (medium heat) in an omelet pan or 8” heavy skillet.
  2. In a bowl, whisk together eggs, cream, thyme, mustard and zest. Pour into heated skillet and turn to coat the bottom of the pan.
  3. Slightly heat the Glory Foods Seasoned Red Beans & Rice, and spoon onto the partially cooked eggs followed by the cheese.
  4. Fold omelet in half, lower heat and flip to cook a minute or two more.
  5. Spoon with tomato sauce or salsa, and scatter with more thyme.

Recipe by Michaela Mercer Rosenthal,