Name: Chorizo and tomato omelette with chilli beans
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 420 gram canned chilli beans; 1 (170g) chorizo, sliced thinly; 125 gram cherry tomatoes, halved; 1 tablespoon olive oil; 6 eggs; 2 tablespoon milk; 1/4 cup (30g) cheddar, coarsely grated; 1/4 cup fresh flat-leaf parsley leaves, loosely packed

Ingredients

420 gram canned chilli beans

1 (170g) chorizo, sliced thinly

125 gram cherry tomatoes, halved

1 tablespoon olive oil

6 eggs

2 tablespoon milk

1/4 cup (30g) cheddar, coarsely grated

1/4 cup fresh flat-leaf parsley leaves, loosely packed

Method

1.Preheat oven grill.

2.Place undrained beans in a medium microwave-save bowl; cover. Microwave on HIGH (100%) for 2 minutes, stirring halfway through cooking time.

3.Meanwhile, in a large ovenproof frying pan heat oil over medium-high heat. Cook chorizo and tomato, stirring, for about 3-5 minutes or until chorizo is browned and crisp.

4.Meanwhile, in a large bowl whisk eggs, milk and cheese until combined; season to taste.

5.Pour egg mixture into pan, tilting to cover base of pan. Cook, over low heat, for about 5 minutes.

6.Place pan under grill for about 1 minute or until just set. Cover pan handle with foil, if necessary.

7.Cut omelette into wedges; sprinkle with parsley. Serve with beans.

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