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.
- 15 mins cooking
- Serves 4
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Ingredients
Chorizo and tomato omelette with chilli beans
- 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
Chorizo and tomato omelette with chilli beans
- 1Preheat grill.
- 2Place undrained beans in a medium microwave-save bowl; cover. Microwave on HIGH (100%) for 2 minutes, stirring halfway through cooking time.
- 3Meanwhile, 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.
- 4Meanwhile, 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.
- 5Using a fork mash avocado with juice in a small bowl; season to taste.
- 6Cut omelette into wedges; top with chilli beans and avocado mash. Sprinkle with parsley; serve with lime wedges, if you like.