Eggs: 100g (2 large), Egg whites: 60g (2 large), Black beans: 60g (1/4 cup, cooked), Corn: 30g (2 tbsp), Tomato: 50g (1/2 medium, diced), Jalapeno: 5g (1/2 small, minced), Red onion: 20g (2 tbsp, diced), Cheddar cheese: 30g (2 tbsp, shredded), Avocado: 30g (1/4 small), Cilantro: 5g (1 tbsp, chopped), Olive oil: 5ml (1 tsp), Cumin: 1g (1/4 tsp), Chili powder: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Lime: 5g (1 wedge, for serving)
1. In a bowl, whisk together 100g eggs and 60g egg whites with 1g salt and 1g black pepper until well combined. 2. Heat 5ml olive oil in a non-stick skillet over medium heat. 3. Add 20g diced red onion and 5g minced jalapeno. Cook until softened, about 2 minutes. 4. Add 60g black beans, 30g corn, 1g cumin, and 1g chilli powder. Cook for 1-2 minutes until heated through. 5. Pour the egg mixture into the skillet, tilting to ensure even distribution. 6. As the eggs begin to set, use a spatula to gently lift the edges, allowing the uncooked egg to flow underneath. 7. When the omelette is almost set but still slightly runny on top, sprinkle 50g diced tomato and 30g shredded cheddar cheese over half of the omelette. 8. Fold the other half of the omelette over the filling. 9. Cook for another minute, then slide onto a plate. 10. Top with 30g sliced avocado and 5g chopped cilantro. 11. Serve with a 5g lime wedge.
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