1 tsp Extra Virgin Olive Oil (divided)
1 tbsp Red Onion (sliced)
1/4 cup Cherry Tomatoes (halved)
1/2 cup Pinto Beans (cooked)
Sea Salt & Black Pepper
2 Eggs (large, whisked)
1 tbsp Cilantro
1. In a medium skillet, heat half of the oil over medium heat. Add the onion and tomatoes and sauté for two to three minutes or until fragrant. Add the pinto beans and continue cooking for two to three minutes. Remove the bean mixture from the skillet and wipe clean. Season with salt and pepper to taste.
2. Return the skillet to medium heat and add the remaining oil. Add the eggs to the pan and cover with a lid. Cook for two to three minutes or until the top of the omelette starts to set.
3. Transfer the omelette to a large plate and cover half with the bean mixture, allowing the beans to spill out. Fold over the omelette and garnish with cilantro. Enjoy!
Leftovers: best enjoyed immediately. Refrigerate leftovers in an airtight container for two days.
Serving Size: one serving is one two-egg omelette.
More Flavor: add minced garlic, and/or hot sauce.
Additional Toppings: sliced avocado and/or chopped green onions.