Mexican omelette

Recipe from: 9/1/1997 12:00:00 AM

Ingredients 13
Servings 4
Time 10 minutes

Ingredients

  • Refried beans
  • 45
    g
    butter
  • 1
    medium onion
  • 2
    cloves garlic
  • 410
    g
    baked beans
  • 20
    ml
    water
  • 3
    ml
    ground cumin
  • salt and black pepper
  • Omelette
  • 20
    g
    butter
  • 8
    eggs
  • 1
    large green pepper
  • 12
    peppadews
 

Method

30 minutes
 
REFRIED BEANS:
Heat the butter in a large frying pan and sauté the onion and garlic until soft.
Add the baked beans, a little at a time. Mash each time with a fork and only add the next batch when the previous batch is slightly crisp on the edges. When all the beans have been added, the mixture should be creamy. Stir in the water. Add cumin, salt and pepper to taste. Then set aside.

OMELETTE: Heat 5 ml of the butter in a clean pan. Beat 2 eggs in a bowl and season with salt and pepper. Pour into the pan and cook over a gentle heat until just set.
Spoon a quarter of the refried beans on to half of the omelette and top with a quarter of the green pepper and peppadews. Fold over the other half of the omelette. Repeat with the other 3 omelettes.

 

Read more on: pulses  |  shallow-fry
 

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