Quick & Easy

Spanish-style baked bean omelette

Spanish-style Baked Bean OmeletRecipes+



Spanish-style baked bean omelet

1.Whisk eggs with 2 tablespoons water in a jug. Set aside.
2.Heat oil in a 20cm (base measurement) non-stick frying pan over high heat. Add onion, bacon and capsicum; cook and stir for 5 minutes or until golden. Add zucchini; cook and stir for 2 minutes or until soft. Remove pan from heat. Stir in baked beans.
3.Return pan to moderate heat. Pour egg mixture into pan, tilting pan to cover base evenly. Sprinkle with cheese.
4.As omelette sets, use a heatproof spatula to lift omelette around edge so that any uncooked egg runs underneath to cook. Cook for 3 minutes or until base is golden and set.
5.Cover with a lid and cook for 1 minute more or until set. Transfer to a heatproof board. Cut omelette into wedges. Serve with toast fingers.

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