This omelette style of ranchers eggs is packed full of protein and fibre for a heathy breakfast or meal any time of day!
Enjoy with: corn tortillas salsa, sour cream, feta cheese, avocado and cilantro, sriracha and green onions.
In a large stock pot cook beef on medium-high heat for 8 minutes, breaking the beef apart with the back of a wooden spoon as you cook. Stir in onion, chili powder, salt and pepper, and cook for 2 minutes longer. Stir in canned tomatoes and corn. Bring to a simmer and cook stirring for 10 minutes.
Drain beans and reserve 2 tbsp (30 mL) of the liquid. Heat beans, reserved liquid, salt and pepper in a small microwaveable bowl. Microwave on high for 2 minutes. Place beans in a food processor or blender and pulse for 30 seconds or until the beans make a smooth mixture.
In a medium-sized bowl, whisk together eggs, water, salt and pepper. Heat half of the butter in a 10-inch (25 cm) nonstick skillet set over medium heat. Pour in one third of the egg mixture, swirling to coat bottom of pan.
Cook for 2 minutes or until eggs have set. Flip over and cook for 30 seconds or until eggs are fully set. Repeat with remaining egg mixture three more times to make 4 omelettes.
Top omelette with refried beans and smother omelette with chili. Sprinkle with toppings of your choice.