White Beans & Kangkong Omelette

AJI-NO-MOTO® Umami Seasoning


  • 2 Tbsps. (30ml) Oil
  • 1 Tbsp. (15g) Garlic, minced
  • 2 cups (100g) Kangkong leaves, chopped
  • 1 cup (200g) White beans, boiled
  • 3/4 tsp. (3.8g) Salt, iodized
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
  • 1/16 tsp. (0.3g) Black pepper, ground
Egg mixture:
  • 5 pieces (275g) Eggs, large, beaten
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
  • 1 Tbsp. (15ml) Oil


  1. SAUTE & SEASON. In a pan heat oil then sauté garlic until fragrant, add kangkong and white beans. Sauté until kangkong leaves have wilted then season with salt, AJI-NO-MOTO®, and pepper. Mix well and set aside.
  2. BEAT & SEASON. In a bowl, beat eggs and season with AJI-NO-MOTO®.
  3. COMBINE. Pour the vegetables in the egg mixture and mix well.
  4. FRY. In the same pan, heat oil then pour egg and vegetable mixture. Cook until eggs have set then fold it into half.
  5. SERVE. Slice it in 5 equal sizes and serve in a plate. Enjoy!

Cooking Tips

Soak white beans in water overnight before boiling for shorter cooking time.

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ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 slice (108g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Beans are rich in dietary fiber which lowers bad cholesterol level in the body.


 4.4/5 (7)