Huevos Rancheros Omelette

1. Chili: 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.

2. Refried beans: 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.

3. Omelette: 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.

4. 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.

5. Huevos Rancheros: Top omelette with refried beans and smother omelette with chili. Sprinkle with toppings of your choice.

6. Enjoy with corn tortillas salsa, sour cream, feta cheese, avocado and cilantro, sriracha and  green onions.