Baked bean and chorizo omelette

Name: Baked bean and chorizo omelette
Yield: 4 servings
Cuisine: Breakfast/brunch
Ingredients: 8.00 eggs large; butter melted, for frying; 2.00 chorizo sausage; 410.00 g baked beans in tomato sauce; salt and freshly ground black pepper; parsley chopped, to serve

4 servings

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Eggs

By Food24 November 03 2009

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Ingredients (6)

8.00	eggs — large
	butter — melted, for frying
2.00	chorizo sausage
410.00 g	baked beans in tomato sauce
	salt and freshly ground black pepper
	parsley — chopped, to serve

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Method:

Beat eggs in a bowl, then beat in 65 ml (1/4 cup) cold water.
Melt a little butter in a frying pan and pour in 1/4 of egg mixture, tilting pan to cover base. Cook gently, lifting edges of omelette to let excess uncooked egg run underneath.
Flip omelette and cook on other side. Remove from pan and keep warm. Repeat for remaining egg mixture.
Heat olive oil in a frying pan and fry sausage until golden.
Fill each omelette with baked beans and sausage, fold over, season and serve garnished with parsley.