Mexican omelette with beans and avocado salsa
1 clove(s), crushed
4 individual, thinly sliced
Dried chilli flakes
Canned red kidney beans, rinsed, drained
240 g, (400g can)
2 medium, (vine-ripened), finely chopped
1 medium, finely chopped
2 tbs, coarsley chopped
Reduced-fat 15% cheddar cheese
⅔ cup(s), grated, (80g), grated
- 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.
- 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.
- 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.
- 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.