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How to make Mexican omelettes

Yield = 4
Prep time: 0:25
Cook time: 0:30
Total time: 0:55

Ingredients

2 teaspoons olive oil
1 red capsicum, chopped
1 teaspoon Mexican chilli powder
2 cups bolognese sauce (see notes)
1/2 teaspoon caster sugar
125g can red kidney beans, drained, rinsed
125g can corn kernels, drained, rinsed
250g cherry tomatoes, quartered
1 avocado, cut into 1cm pieces
1 tablespoon chopped fresh coriander leaves
1 tablespoon lime juice
6 eggs
2 tablespoons milk
1/2 x 185g packet corn chips
Coriander leaves, to serve
Lime wedges, to serve

Method

Step 1 Heat oil in a large saucepan over medium heat. Add capsicum. Cook for 2 minutes or until just tender. Add Mexican chilli powder. Cook, stirring, for 1 minute or until fragrant. Add mince mixture, sugar and beans. Cook, stirring occasionally, for 10 minutes or until heated through.
Step 2 Meanwhile, combine corn, tomato, avocado, chopped coriander and lime juice in a bowl. Season with salt and pepper.
Step 3 Whisk eggs and milk together in a jug. Season with salt and pepper. Spray a 15cm (base), non-stick frying pan with oil. Heat over medium heat. Add 1/3 cup egg mixture. Swirl to thinly coat base. Cook for 2 to 3 minutes or until just set. Turn over. Cook for 1 minute. Transfer to a plate. Repeat with remaining mixture to make 4 omelettes.
Step 4 Top 1 omelette with 1/4 mince mixture, corn chips and salsa. Repeat with remaining omelettes, mince mixture, corn chips and salsa. Top with coriander leaves and serve with lime wedges.