Mexican bean omelette
Canned red kidney beans, rinsed, drained
¼ cup(s), (50g)
Canned corn kernels in brine, rinsed, drained
¼ cup(s), (40g)
¼ tsp, Mexican
1 medium, Roma, finely chopped
99% fat-free plain yoghurt
Fresh green chilli
2 tsp, finely chopped, thinly sliced (optional)
- Place beans and corn in WW Omelette Maker. Season. Close and microwave on (70% power) for 30 seconds. Set bean mixture aside. Lightly beat eggs and milk together. Add egg mixture, chilli powder and tomato to omelette maker. Stir to combine. Microwave on (70% power) for 2 – 2 ½ minutes or until eggs are just set.
- Top half with bean mixture. Using a spatula, fold omelette to enclose bean and corn. Transfer omelette onto a warm plate. Dollop with yoghurt. Sprinkle with coriander and chilli.