Quick & Easy

Chorizo and tomato omelette with chilli beans

The frying pan goes under the grill in this recipe, so you need a frying pan with an ovenproof handle, or cover the handle with a few layers of foil to protect it from the heat of the grill.
chorizo and tomato omelette with chilli beans



1.Preheat grill.
2.Place undrained beans in a medium microwave-save bowl; cover. Microwave on HIGH (100%) for 2 minutes, stirring halfway through cooking time.
3.Meanwhile, in a large ovenproof frying pan heat oil over medium-high heat. Cook chorizo and tomato, stirring, for about 3-5 minutes or until chorizo is browned and crisp.
4.Meanwhile, whisk eggs, milk and half the cheddar in a large bowl until combined; season. Pour egg mixture into pan, tilting to cover base of pan. Sprinkle with remaining cheddar. Cook, over low heat, about 5 minutes. Place pan under grill for 1 minute or until just set.
5.Using a fork mash avocado with juice in a small bowl; season to taste.
6.Cut omelette into wedges; top with chilli beans and avocado mash. Sprinkle with parsley; serve with lime wedges, if you like.

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