Mexican omelettes

Serves: 2

Time to make: 15 mins

Hands-on time: 7 mins

Ingredients

More weights & measures

2 wholemeal tortilla breads

spray oil

4 size 7 eggs

4 tablespoons water

1 red capsicum, diced

4 spring onions, sliced

30g feta cheese, crumbled

½ cup chilli beans, drained

2 tomatoes, diced

Instructions

Stay Awake

1 Warm tortilla in a heated large non-stick frying pan for about 20 seconds each side. Transfer to a plate then to a warm oven. Repeat.

2 Spray the same frying pan generously with oil. Heat until hot.

3 To prepare 1 omelette whisk together 2 eggs with a pinch of salt and 2 tablespoons water. Pour egg into pan and swirl mixture to cover base of pan. Cook omelette for about 1 minute until base is half set. Reduce heat and sprinkle half of the capsicum spring onions, feta and chilli beans evenly over omelette base. Cover with a lid or inverted dinner plate and cook for 1 more minute.

4 Remove tortilla from oven. Uncover frying pan and loosen sides of omelette with a spatula. Slide omelette onto warmed tortilla. Repeat to make second omelette. Scatter with freshly diced tomatoes to serve.

Variations

Roll up omelette inside tortilla and cut in half to serve like a burrito.
Instead of whole tomatoes use halved cherry tomatoes (1/3 cup per person) to sprinkle over each omelette.

Nutrition Info (per serve)

Calories 423 cal

Kilojoules 1770 kJ

Protein 23 g

Total fat 19 g

Saturated fat 7 g

Carbohydrates 40 g

Sugar 10 g

Dietary fibre 7 g

Sodium 630 mg

Calcium 190 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.