Mexican Kidney Bean omelette

Mexican Kidney Bean Omelette waiting to be garnished with basil, avocado
and jalapeño sauce

It’s raining and pouring and I’m a touch irritable. I don’t usually eat during the week before 11am. Some days are easy and I don’t give food a thought, but I find when it’s raining its a little more challenging. I suppose that has a lot to do with the fact that I can’t distract myself with a walk, run, cycle or gardening. A cup of coffee definitely helps, but there is only so much coffee one can drink too. I have a limit to 3 cups a day (mostly), and I like to spread those out into a pleasurable and enjoyable space during the morning.

This morning I didn’t have the energy to juggle my thoughts into believing I wasn’t hungry. I know I wasn’t! I needed comfort and warmth and I decided to lean into it rather than fight with myself. It’s a slippery slope I hear myself think, but I squashed that thought and got into the kitchen.

I love the flavours of Mexico! I had jalapeños, avo, eggs, yellow peppers, tomatoes and kidney beans. This is what I did. It was quick, easy and satisfying without laying on the guilt. If you are looking for more Mexican inspiration for breakfast try my Mexican Eggs. This is perfect to make ahead. All you need to do is warm up the sauce, crack in the eggs and bake. It’s wonderful for big family breakfasts too.

If you are still not convince this is a great breakfast why not try my Spanish Eggs version

Mexican Kidney Bean omlette

Servings 2 people


  • 4 exl eggs
  • 2 tbls olive oil
  • 1 stem spring onion finely chopped
  • 10 baby rosa tomatoes or other similar cut to small cubes
  • ½ yellow pepper peeled (use and potato peeler – optional) and cubed
  • 1 round feta chopped roughly
  • ¼ cup kidney beans cooked (I buy tinned beans for quick meals and emergencies) drained and seasoned with salt and pepper
  • ½ avocado cubed
  • small handfull basil for garnish and flavour
  • grated paremsan

jalepeño sauce

  • 10 jalepeños tops removed and roughly chopped
  • 1 tsp apple cider vinegar
  • ¼ tsp salt
  • 3-4 tbls olive oil


  • Make the jalepeño sauce first, by placing all the ingredients in the blender and blitzing until smooth. Set aside to use when ready. There will be extra sauce letover which I place in a glass jar and store in the fridge.
  • Get the grill on in the oven and make your toast. This dish is quick to make once all the prep is done. Place the olive oil in the pan, and get all the vegetables prepped and ready to go
  • Beat the eggs in a bowl and add about 2-3 tbls cold water beat again. When the oil is hot pour in the eggs. They will cook quickly, swirl and tilt the pan to ensure the eggs in the center of the pan don't get forgotten about. As you do this move the cooked egg on the side of the pan towards the centre of the pan. As you tilt the pan the raw egg will slide into the space and cook. This takes about 1-2 mintues on gas.
  • When the egg is jiggly but sort of set add all the chopped tomatoes, onion, peppers, and feta and spread evenly over the egg. Top with the beans around the perimeter. Season with salt and pepper. I add a bit of grated parmesan and olive oil and pop under the grill for 2-3 minutes until golden brown on colour.
  • Remove from oven and garnish with the chopped avo, basil and jalepeño sauce. Serve with hot buttered sourdough toast.
Course: Breakfast
Cuisine: mexican
Keyword: avocado, basil, eggs, jalepeño, kidney beans, tomatoes, yellow pepper

Use up some of that jalepeño sauce on these fritters and if you really feel like some meat, then try Tony Jackman’s

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