Name: Mexican omelette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 45.00 g butter; 1.00 onion medium; 2.00 garlic cloves; 410.00 g baked beans tinned; 20.00 ml water; 3.00 ml cumin ground; 0.00 salt and freshly ground black pepper; 20.00 g butter; 8.00 eggs; 1.00 green pepper large; 12.00 peppadews

Recipe Disclaimer

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Ingredients (11)

Refried beans

45.00 g	butter
1.00	onion — medium
2.00	garlic — cloves
410.00 g	baked beans — tinned
20.00 ml	water
3.00 ml	cumin — ground
0.00	salt and freshly ground black pepper

Omelette

20.00 g	butter
8.00	eggs
1.00	green pepper — large
12.00	peppadews

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Method:

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.