(at time of publication)
- 2 wholemeal tortilla breads
- oil spray
- 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
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.
- 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)
Total fat 19g
–Saturated fat 7g
Dietary fibre 7g
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