Photo of Mexican omelette with beans and avocado salsa by WW

Mexican omelette with beans and avocado salsa

SmartPoints® value per serving
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

Bega Country Light Cheese, Tasty, 50% Less Fat, Grated

80 g


  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.

Start eating better than ever!