Omelette with red beans, spinach and corn

• Si Facile Red Beans, well rinsed and drained – 1 jar of 500 ml 
• Olive oil - 2 tbsp
• Thinly sliced ​​French shallots - 2
• Chopped garlic cloves - 2
• Spinach – 142 g
• Corn kernels - 1 can of 250 ml
• Tabasco - to taste
• Chili - 1 tbsp
• Cumin - 1 tsp
• Beaten eggs - 4
• Salt and pepper - to taste
• Sliced ​​green onions - 2
• Fresh coriander - for serving (optional)

Preparation

1. In a frying pan, brown the French shallots in olive oil for a few minutes. Add the garlic and continue cooking for 2 minutes.
2. Add kidney beans, spinach, corn, Tabasco, chili and cumin. Season with salt and pepper. Mix well.
3. When the spinach volume has reduced by half, add the eggs and mix gently. Cook over low heat for about 5 minutes.
4. Fold the omelette over itself and continue cooking for about 2 minutes. It is important to make sure that the eggs remain runny.
5. Sprinkle the omelette with green onions and cilantro when serving. Enjoy!