Make the avocado ranch sauce

1. Add ½ cup mayonnaise, ½ avocado, ¼ cup flat-leaf parsley, 2 tbsp fresh chives, 2 tbsp fresh dill, ½ tsp onion powder, 2 tbsp fresh lemon juice, ½ cup full-fat coconut milk, 2 cloves garlic, ½ tsp sea salt, ¼ tsp freshly ground black pepper in a small high-speed blender or food processor. Blend on high speed until thoroughly combined.

Make the Omelette

2. To make the filling, add 1 tsp of avocado oil to a 12-inch pan and warm over medium heat. Add the white and light green parts of the green onion to the pan and cook for about 30 seconds, then add the minced garlic and cook for another 30 seconds. Add ½ cup black beans, ¼ cup corn, cherry tomatoes and 1 cup baby spinach. Cook for 2 minutes, or until the spinach is wilted.  

3. Add 1 tsp of avocado oil to a 10-inch non-stick pan and heat over medium heat. In a small bowl beat 4 eggs, ½ tsp turmeric, ½ tsp sea salt, ½  tsp freshly ground black pepper. Add the egg mixture to the hot pan, swirling it around to make sure the eggs cover the entire surface. Cook the eggs for about 3 minutes, or until they start to show bubbles. 

4. Add ½ the filling on top of the eggs and use a spatula to fold the egg in half. Slide the omelette onto a plate and repeat this step for the 2nd omelette. 

5. Drizzle the avocado ranch sauce all over the omelette and top-off with the green parts of the green onions. Serve immediately and enjoy!