Black Bean and Corn Omelette

Step 1

Dice the 1/4 onion and 1/2 bell pepper. Heat 1 tbsp oil in a small nonstick skillet over medium heat and cook the onion and pepper until soft, about 3 minutes.

Step 2

Add the 1/2 cup black beans and 1/2 cup corn to the skillet, season with salt and pepper, and cook until heated through, about 2 minutes. Transfer to a bowl and wipe the skillet clean.

Step 3

Whisk the 3 eggs with a pinch of salt and pepper. Return the skillet to medium heat, add 1 tsp oil, and pour in the eggs. Cook until the bottom is set, about 2 minutes.

Step 4

Spoon the bean mixture over one half of the omelette, sprinkle with the 2 tbsp cilantro, and fold the other half over. Cook 1 minute more, then slide onto a plate.