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Baked bean and chorizo omelette

Ingredients 7
Servings 4


  • 8
    large eggs
  • melted butter for frying
  • 15
    olive oil
  • 2
    chorizo sausages, thinly sliced
  • 410
    baked beans in tomato sauce, heated
  • salt and milled pepper
  • chopped parsley to serve


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.

Read more on: eggs  |  shallow-fry

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