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Photo of Mexican bean omelette by WW

Mexican bean omelette

0
Points®
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
1
Difficulty
Easy

Ingredients

Canned red kidney beans, rinsed, drained

¼ cup(s), (50g)

Canned corn kernels, rinsed and drained

¼ cup(s), (40g)

Egg(s)

2 medium

Skim milk

1 tbs

Chilli powder

¼ tsp, Mexican

Tomato(es)

1 medium, Roma, finely chopped

99% fat-free, plain or natural yoghurt, unsweetened

1 tbs

Fresh coriander

2 tbs

Fresh green chilli

2 tsp, finely chopped, thinly sliced (optional)

Instructions

  1. Place beans and corn in a microwave silicone omelette maker. Season. Close and microwave (70% power) for 30 seconds. Set bean mixture aside. Lightly beat eggs and milk together. Add egg mixture, chilli powder and tomato to omelette maker. Stir to combine. Microwave (70% power) for 2 – 2 ½ minutes or until eggs are just set.
  2. Top half with bean mixture. Using a spatula, fold omelette to enclose beans and corn. Transfer omelette onto a warm plate. Dollop with yoghurt. Sprinkle with coriander and chilli.

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