2 tbsp coriander leaves, chopped
Salt and black pepper
½ x 400g tin of black beans, drained
3 spring onions, chopped
¼ cup Cheddar, grated
¼ cup salsa
10g Connacht Gold Creamery Butter
1 Whisk together the coriander, eggs and a pinch of salt and pepper in a bowl.
2 Stir together the beans, spring onions, Cheddar and salsa in a separate bowl.
3 Heat the butter in a small frying pan over a medium heat. Pour the egg mixture into the pan, turning so the egg coats the bottom. Tilt the pan and carefully lift the edges of the omelette with a spatula, allowing the uncooked eggs to flow underneath the cooked portion.
4 Cook for three minutes, then flip the omelette. Carefully spoon the bean mixture into half of the omelette and fold over the other half.
5 Cook for one minute until the cheese melts, then slide onto a plate and cut in half. Serve immediately with fresh fruit.
Per Serving 508kcals, 11.3g fat (3.8g saturated), 66.9g carbs, 4.3g sugars, 37.2g protein, 16.3g fibre, 0.41g sodium