Black bean omelette with avocado salsa verde

Chop a couple of tablespoons of scallion.

Crack the garlic open, remove the green stem, and chop it.

Core the tomato and chop it roughly.

Cook the scallion and garlic in the pan as the aromatic base, then add the tomato.

Add about a quarter teaspoon of cayenne for heat.

Add a pinch of salt to draw the moisture out of the tomatoes and a pinch of pepper, and wait for the tomatoes to break down on a medium-low heat.

Let the moisture caramelize in the pan to build the flavour base.

Stir the cooked black beans into the base and cook together so they take up the tomato, cayenne, garlic and scallion flavour, then finish with cilantro. This can be made ahead and set aside.

Whisk four eggs with a pinch of salt.

Melt about a teaspoon of butter in a nonstick pan on medium-low heat.

Pour in the egg and pull the cooked edge towards the centre with a spatula so the raw egg fills the gap; season with black pepper.

When 80 to 90 percent of the egg is set, still on low heat, add the black bean mixture to one side.

Fold the omelette over, about another minute, and serve with the avocado salsa.