Mexican omelette with beans and avocado salsa

Instructions

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.