Hearty Black Bean Breakfast Omelet

𝐒𝐭𝐞𝐩 𝟏: Add 300ml of water to a saucepan, place on a high heat, and bring to boil.

𝐒𝐭𝐞𝐩 𝟐: Add the olive oil to a frying pan and, on another stove, heat over a medium temperature.

𝐒𝐭𝐞𝐩 𝟑: While the pans are getting ready for action, whisk the eggs in a bowl along with the garlic.

𝐒𝐭𝐞𝐩 𝟒: Add the whisked eggs to the heated frying pan and allow them to take the form of the pan. Season with salt and pepper as they begin to cook.

𝐒𝐭𝐞𝐩 𝟓: As the egg cooks, drain the canned black beans and add them to the now boiling saucepan to cook through, this should take about 5 minutes.

𝐒𝐭𝐞𝐩 𝟔: Carefully monitor your now-forming omelet, ensuring that it doesn’t stick to the pan. Use a spatula to ‘drag’ the egg away from the edges and allow the uncooked egg to fill the newly-created space.

𝐒𝐭𝐞𝐩 𝟕: Drain the cooked black beans and set aside. Season with salt and pepper if necessary.

𝐒𝐭𝐞𝐩 𝟖: Place the omelet on a plate and pile on the black beans along with some crumbled feta cheese, then close the omelet around the beans to create a wrap.

𝐒𝐭𝐞𝐩 𝟗: Top off with some sliced tomato and avocado, coriander, and a squeeze of lime.