Vegetarian Mixed Bean Omelette 

How goes it world wide web?!

I’m fine thanks for asking 🙂 currently working in London, been pulling in cable all day.. fun times. I can’t wait for february to come around so I can quit and move into(onto?) pastures new. Just getting a new CRB check sorted for EPIK, once thats done I’ll apparently be given my placement.

I’ve been big on Omelettes recently eating them for breakfast most days I’m home. This weekend I cooked a mixed bean chilli and decided to use the leftover beans. This recipe is completely vegetarian, really nutritious, high in protein and tasty as hell!

This recipe took about 15mins to prep and cook.

So without further ado.


  • 2 eggs
  • Dash milk
  • 1 spring onion
  • 40g sweetcorn
  • 5g fresh corriander
  • 60g cannellini beans
  • 30g edamame soya beans
  • Dash sesame seed oil
  • Teaspoon of coconut oil
  • Half avocado mashed and heated


Whisk the eggs together along with the milk and add a dash of sesame seed oil to it.


Spoon the coconut oil into a pan at a medium heat. Pour in the egg mixture then rough it up a little until it’s starts to become to firm – this helps “fluff” up the egg.


Add the sweetcorn,  cannellini beans, spring onion and edamame beans and cook on a low to medium heat for a few minutes.

Add the coriander (cilantro for you yanks)

Mash the avocado and place in a ramekin or suitable container, place in a hot oven for 5 minutes or the microwave for a minute or so.

With the avocado heating up, fold the omelette in half leave for a minute, flip and repeat.

Plate up the omelette and spoon on the avocado.


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