Bean, Chilli and Avocado Omelette Breakfast Print this recipe Details Serves: 2Number of ingredients: 10To prep: 5 minutesTo cook: 10 minutesDifficulty: Easy Nutrition per servingKilojoules: 1652Calories: 393Protein: 24.7gFat: 19.8gSaturated Fat: 4.9gCarbohydrates: 20.3gCarbohydrates per 100g: 5gFiber: 13.4gSodium: 224mgPotassium: 1141mg Ingredients 400g no-added salt kidney beans, drained and rinsed 4 eggs, beaten lightly 1 teaspoon mexican chilli powder 120g baby spinach leaves Extra virgin olive oil spray 100g cherry tomatoes, halved ½ small avocado, sliced thinly 2 tablespoons low fat greek yoghurt 8 fresh coriander sprigs 1 lime, cut into wedges Method Place beans, eggs and chilli powder in a medium bowl, whisk until combined, season with pepper. Heat a medium non-stick frying pan over high heat. Add spinach; cook, stirring occasionally, for 1 minute or until wilted. Transfer to a plate. Spray frying pan with oil spray, heat over high heat. Add half the egg mixture, swirling to evenly coat. Reduce heat to medium. Add half the spinach, tomatoes and avocado in a line down the centre. Cook, covered, for 2 minutes or until just set. Season with pepper. Transfer to a plate, folding in the sides to form a roll; cover to keep warm. Repeat with remaining egg mixture, spinach, tomatoes and avocado. Drizzle each omelette with yoghurt, scatter with coriander. Serve with lime wedges.
