Photo of Mexican omelette by WW

Mexican omelette

2 - 6
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Chilli flakes, capsicum, beans and tasty cheese will make this easy Mexican egg dish your new kitchen staple


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)


6 medium

Egg white

2 medium

Sea salt

1 tsp


1 tsp

Extra light cheddar cheese

cup(s), grated, (80g), grated

Oil spray

4 x 3 second spray(s)


  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.