Mexican omelette with beans and avocado salsa | Recipes | WW New Zealand

Ingredients

• Olive oil
• 1 tbs
• Garlic
• 1 clove(s), crushed
• Green shallot(s)
• 4 individual, thinly sliced
• Dried chilli flakes
• ¼ tsp
• Canned red kidney beans, rinsed, drained
• 240 g, (400g can)
• Tomato(es)
• 2 medium, (vine-ripened), finely chopped
• Avocado
• 1 medium, finely chopped
• Fresh coriander
• 2 tbs, coarsley chopped
• Egg(s)
• 8 medium
• Egg white
• 4 medium
• Extra light cheddar cheese
• ⅔ cup(s), grated, (80g), grated