CHORIZO OMELETTES WITH CHILLI BEANS

PREP + COOK TIME 15 MINUTES SERVES 4

420g can chilli beans

1 tablespoon olive oil

1 cured chorizo sausage (170g),

sliced thinly

125g cherry tomatoes, halved

6 eggs

2 tablespoons milk

½ cup (60g) coarsely grated cheddar 1 large avocado (320g), chopped

coarsely

2 tablespoons lime juice

¼ cup loosely packed fresh flat-leaf

parsley leaves lime wedges, to serve

1 Preheat an oven grill.

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

3 Meanwhile, heat olive oil in a large ovenproof frying pan over medium-high heat; cook chorizo and tomato, stirring, until chorizo is browned and crisp.

4 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, for 5 minutes. Place pan under grill for 1 minute or until just set.

5 Using a fork, mash avocado with juice in a small bowl; season to taste. 6 Cut the omelette into wedges; top with chilli beans and avocado mash. Sprinkle with parsley; serve with lime wedges.