Heat the oil or butter in a non-stick pan over medium heat.

If using, add the chopped onion and cook until softened, about 3-4 minutes.

If using, add the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn it!

Stir in the rinsed beans and any other optional canned vegetables you are using (drained tomatoes, corn). Cook for 2-3 minutes to heat through.

While the vegetables are heating, whisk the eggs in a small bowl with a pinch of salt and pepper.

Pour the whisked eggs into the pan with the vegetables. Let them sit for a few seconds, then gently push the cooked edges towards the center, letting the uncooked egg flow underneath.

Continue cooking and gently stirring until the eggs are cooked through but still slightly moist. Do not overcook!

Taste and add more salt or pepper if needed.

Serve hot, optionally garnished with fresh herbs and alongside a slice of toast.