Name: Chorizo and tomato omelette with chilli beans
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 420 gram canned chilli beans; 1 tablespoon olive oil; 1 (170g) chorizo, sliced thinly; 125 gram cherry tomatoes, halved; 6 eggs; 2 tablespoon milk; 1/2 cup (30g) cheddar, coarsely grated; 1 large avocado (320g), chopped coarsely; 2 tablespoons lime juice; 1/4 cup fresh flat-leaf parsley leaves, loosely packed

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.

Serves 4

Cook

15M

Ingredients

420 gram canned chilli beans

1 tablespoon olive oil

1 (170g) chorizo, sliced thinly

125 gram cherry tomatoes, halved

6 eggs

2 tablespoon milk

1/2 cup (30g) cheddar, coarsely grated

1 large avocado (320g), chopped coarsely

2 tablespoons lime juice

1/4 cup fresh flat-leaf parsley leaves, loosely packed

Method

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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