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Photo of Mexican omelette with beans and avocado salsa by WW

Mexican omelette with beans and avocado salsa

Total Time
30 min
10 min
20 min
Once you try this omelette, you’ll never look back! As they say in Spanish… DELICIOSO!


Olive oil

1 tbs


1 clove(s), crushed

Green shallot(s)

4 individual, thinly sliced

Dried chilli flakes

¼ tsp

Canned red kidney beans, rinsed, drained

240 g, (400g can)


2 medium, (vine-ripened), finely chopped


1 medium, finely chopped

Fresh coriander

2 tbs, coarsley chopped


8 medium

Egg white

4 medium

Extra light cheddar cheese

cup(s), grated, (80g), grated


  1. Heat half the oil in a medium non-stick frying pan over medium heat. Add garlic, shallots and chilli and cook, stirring, for 1–2 minutes or until fragrant. Add beans and tomato and cook, stirring, for 1 minute. Remove mixture from pan and wipe pan clean.
  2. Combine avocado and coriander in a small bowl and season with salt and freshly ground black pepper. Set aside. Break eggs and egg whites into a medium bowl, add ¼ cup (60ml) water, season with salt and freshly ground black pepper and whisk to combine.
  3. Using a heatproof brush, brush half a teaspoon of remaining oil in cleaned pan, then heat pan over medium heat. Add ¼ egg mixture and cook for 30 seconds. Using a spatula, draw edges of omelette into the centre, allowing uncooked egg to run underneath. Continue until omelette is nearly set.
  4. Spoon ¼ bean mixture down the centre of omelette, then sprinkle over ¼ grated cheese. Fold both sides over to enclose filling. Slide onto a serving plate and repeat with remaining oil, egg, bean mixture and cheese to make 4 omelettes. Top with avocado salsa.


SERVING SUGGESTION: Salad of baby rocket and spinach leaves.