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Photo of Mexican omelette by WW

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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