For the salsa
- 400g can chopped tomatoes
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 red chilli, halved, deseeded and finely chopped
- 2 tsp smoked paprika
- 15g (½ pack) coriander, finely chopped
- 6 Kalamata olives, thinly sliced
- ½ lemon or lime, juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
For the omelette
- 2 x 400g can black beans, drained
- 3 garlic cloves, finely grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 6 large eggs
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 4 generous handfuls of rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Tip the tomatoes into a pan and stir in the onion, ½ the chilli and the smoked paprika. Cook over a low heat for 10 mins. Tip ¾ into a bowl, then stir in 2 tbsp of the coriander and the olives and lemon juice.
Meanwhile, heat the grill. Tip the beans into a bowl and stir in the remaining chilli, the garlic, cumin and coriander. Beat in the eggs, then add the reserved ¼ of the salsa and the remaining fresh coriander with a little salt to taste. Blitz a little using a hand blender or mash some of the beans with a potato masher.
Heat a 24cm non-stick pan with the oil. Pour in the bean mixture and leave to cook gently for 5-7 mins until the base is set, then grill for 5 mins. Tip out and cut into 4 wedges. If you're following our Healthy Diet Plan, serve two wedges with half of the remaining salsa and the rocket. Chill the rest for the following day.
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