Mexican bean omelette
0
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
Ingredients
Canned red kidney beans, rinsed, drained
¼ cup(s), (50g)
Canned corn kernels, rinsed and drained
¼ cup(s), (40g)
Egg(s)
2 medium
Skim milk
1 tbs
Chilli powder
¼ tsp, Mexican
Tomato(es)
1 medium, Roma, finely chopped
99% fat-free, plain or natural yoghurt, unsweetened
1 tbs
Fresh coriander
2 tbs
Fresh green chilli
2 tsp, finely chopped, thinly sliced (optional)
Instructions
1
Place beans and corn in a microwave silicone omelette maker. Season. Close and microwave (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 (70% power) for 2 – 2 ½ minutes or until eggs are just set.
2
Top half with bean mixture. Using a spatula, fold omelette to enclose beans and corn. Transfer omelette onto a warm plate. Dollop with yoghurt. Sprinkle with coriander and chilli.
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