CHORIZO OMELETTES WITH CHILLI BEANS

PREP + COOK 15 MINS SERVES 4

✦ 420g can chilli beans ✦ 1 tbsp olive oil ✦ 1 cured chorizo sausage (170g), sliced thinly ✦ 125g cherry tomatoes, halved ✦ 6 eggs ✦ 2 tbsp milk ✦ ½ cup (60g) coarsely grated cheddar ✦ 1 large avocado (320g), chopped coarsely ✦ 2 tbsp lime juice ✦ ¼ cup loosely packed fresh flat-leaf parsley leaves 1 Preheat grill. 2 Place undrained beans in a medium microwave-safe bowl and cover. Microwave on High (100%) for 2 mins, stirring halfway through cooking time.

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

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

5 Using a fork, mash avocado with the juice in a small bowl. Season to taste.

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

TIP No ovenproof frying pan? Cover handle with layers of foil to protect it. Recipes from The Australian Women’s Weekly Fast Favourite Dinners Bauer Books $35. Available where all good books are sold and awwcookbooks.com.au