Chorizo omelettes with chilli beans
420g canned kidney beans in chilli sauce
1 tbsp olive oil
170g cooking chorizo, sliced thinly
125g cherry tomatoes, halved
2 tbsp milk
60g coarsely grated cheddar
1 large avocado (320g), chopped coarsely
2 tbsp lime juice
3 tbsp fresh flat-leaf parsley leaves
Lime wedges, to serve
Tip: you will need a frying pan with an ovenproof handle for this recipe.
Preheat the grill. Place the undrained beans in a covered microwave-safe bowl. Microwave on high (100 per cent) for 2 minutes, stirring halfway through cooking time. Meanwhile, heat the oil in a large ovenproof frying pan over medium-high heat, then add the chorizo and tomatoes, stirring, until the chorizo is browned and crisp.
Meanwhile, whisk the eggs, milk and half the cheddar in a large bowl until combined, then season. Pour the egg mixture into the pan, tilting to cover the pan’s base. Sprinkle with the remaining cheddar. Cook over a low heat for about 5 minutes. Place the pan under the grill for 1 minute or until just set. Using a fork, mash the avocado with the juice in a small bowl; season to taste. Cut the omelette into wedges and top with chilli beans and avocado mash. Sprinkle with parsley and serve with lime wedges.
Recipe from Lakeland Express (£5.99)Reuse content