The frying pan goes under the grill in this recipe, so you need a frying pan with an ovenproof handle, or cover the handle with a few layers of foil to protect it from the heat of the grill
Serves 4
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Elevate one of the all-time favourite breakfast recipes, the omelette, into a Spanish-inspired delicacy with tasteful additions of chorizo and tomato for a powerful burst of flavour. Coupled with chilli beans, we can see this dish being enjoyed even on weekends, when you might fancy a homemade brunch with loved ones.


  • 420 g canned chilli beans
  • 1 tbsp olive oil
  • 1 (170 g) chorizo, sliced thinly
  • 125 g cherry tomatoes, halved
  • 6 eggs
  • 2 tbsps milk
  • ½ cup (30 g) cheddar, coarsely grated
  • 1 large avocado (320 g), chopped coarsely
  • 2 tbsps lime juice
  • ¼ cup fresh flat-leaf parsley leaves, loosely packed
Preheat grill.

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


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


Meanwhile, whisk eggs, milk and half the cheddar in a large bowl until combined; season. Pour egg mixture into pan, tilting to cover base of pan. Sprinkle with remaining cheddar. Cook, over low heat, about 5 mins. Place pan under grill for 1 min or until just set.


Using a fork mash avocado with juice in a small bowl; season to taste.


Cut omelette into wedges; top with chilli beans and avocado mash. Sprinkle with parsley; serve with lime wedges, if you like.

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