Ingredients (4 servings)
1 tablespoon oil
420g can Mexican Beans (or any other chilli type bean)
80g (2/3 cup) grated tasty cheese
50g baby spinach
Fresh chives, snipped, to serve
Fresh flat-leaf parsley sprigs, to serve
Preheat grill to high. Crack 3 eggs into a small bowl. Using a fork, mix until just combined. Season well.
Heat 1 teaspoon of oil in 20 cm non-stick ovenproof pan on medium. Add egg mixture and cook for 20 seconds, until base is just beginning to set. Using a spatula, bring the outside edges into the centre, then shake the pan to allow egg to cover the base of the pan. Top with 2 tbsp of cheese, a handful of spinach and 1/4 of the Beans. Transfer pan to a preheated grill and cook for 3 minutes, until golden and egg is set.
Fold omelette over to enclose filling, then carefully slide onto serving plate. Repeat with remaining ingredients to make 4 omelettes. Serve chive and parsley salad.