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
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.