Mexican omelette
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Chilli flakes, capsicum, beans and tasty cheese will make this easy Mexican egg dish your new kitchen staple
Ingredients
Brown onion
1 small, finely chopped
Ground cumin
1 tsp
Ground paprika
1 tsp
Red capsicum
1 small, finely chopped
Dried chilli flakes
¼ tsp
Canned red kidney beans, rinsed, drained
1 cup(s)
Egg(s)
6 medium
Egg white
2 medium
Salt
1 tsp
Pepper
1 tsp
Extra light cheddar cheese
⅔ cup(s), grated, (80g), grated
Oil spray
4 x 3 second spray(s)
Instructions
1
Spray a frying pan with oil and heat over medium. Cook onion for 3–5 mins. Add cumin, paprika, capsicum, chilli flakes and kidney beans and cook for 2 mins.
2
Beat eggs, egg whites and ¼ cup (60ml) water in a jug. Spray a small non-stick frying pan with oil and heat over high. Add one-quarter of egg mixture and cook for 10 seconds. Using a spatula, draw edges into the centre so uncooked egg runs underneath. Continue until nearly set.
3
Spoon one-quarter of bean mixture and cheese along the centre. Fold over sides. Slide onto a plate. Repeat to make 4.
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