RECIPE :
MEXICAN OMELETTE WITH JALAPENO AND TOMATO SALSA , BLACK BEANS , CORN AND CORIANDER
WIN A $ 100 WE FEED YOU MEAL PACKAGE !
‘ we feed you ’ is a Melbourne-based healthy meal delivery service that takes the hard work out of eating well . See page 20 for your chance to win $ 100 worth of healthy , ready-made meals created by ‘ we feed you ’.
Not everyone has hours to spend on dinner . This can be an excellent meal that is predominantly made from long life ingredients and can be prepared in less than 10 minutes .
Serves : 2
Ingredients
• 6 eggs
• Salt and pepper , to taste
• 2 teaspoons olive oil
• 400g canned blackbeans
• 400g canned tomatoes
• 40g chopped jalapenos
• 200g frozen corn
• 1 cup shredded red cabbage
• 4 teaspoons Dijon mustard
• 4 teaspoons white wine vinegar
• ½ bunch fresh coriander , washed and chopped
Method
1 Crack the three eggs into a bowl and whisk together well . Add a small pinch of salt and pepper .
2 Drain the blackbeans and rinse under running water . Place into a pot with tomatoes , corn and jalapenos . Bring to the boil and simmer for two minutes , stirring regularly . Remove from heat and set aside .
3 Shred the cabbage . Combine the Dijon and vinegar and mix well . Pour over the cabbage and toss through .
4 Heat a small omelette pan and add the olive oil . Heat until almost smoking then add the whisked eggs . Allow to seal on the bottom then turn down the heat and cover with a lid or another pan . Break apart the eggs with a spatula occasionally , to help with even cooking .
5 When eggs are cooked through , remove from heat and add bean and tomato mix on top . Pour omelette and mix out onto a plate . Add cabbage with dressing and coriander to serve .
NUTRITION INFORMATION PER SERVE
• Energy : 2756kJ ( 659cal )
• Carbohydrates : 55g ( sugar : 21g )
• Protein : 45g
• Fat : 22.5g ( saturated fat : 5.5g )
• Fibre : 27g
• Sodium : 892g
SPRING 2016 YMCA HEALTHY LIVING MAGAZINE 13