Mexican Omelette

• 3/4 cup red kidney beans
• 3/4 cup corn kernels
• 3 spring onions, finely sliced
• 1/3 cup grated KRAFT Tasty Cheese
• 8 eggs
• 1/4 cup milk
• salt and pepper, to taste
• 1 tablespoon olive oil
• 1/3 cup roast capsicum salsa Target 1 pkg For $2.99 thru 02/06
• side salad, to serve

1. Combine beans, corn, spring onions and cheese and mix to combine.
2. Whisk together the eggs, milk and seasoning.
3. Heat 1 teaspoon oil in a 20cm non-stick frying pan over medium heat.
4. Add 1/4 of the egg mixture to the pan and cook 1 minute.
5. Evenly sprinkle over 1/4 of the bean mixture and continue cooking for 2-3 minutes until cooked and heated through.
6. Spoon salsa over filling and gently fold over omelette to enclose filling.
7. Repeat with remaining ingredients to make 4 omelettes.
8. Serve with salad.

red kidney beans, corn kernels, spring onions, tasty cheese, eggs, milk, salt, olive oil, salad

Taken from www.kraftrecipes.com/recipes/mexican-omelette-106797.aspx (may not work)