Optional garnishes: sliced jalapenoslime wedges, pickled red onions, sriracha, salsa.
Instructions
Heat a small (8”) skillet over medium/high heat and add in the shredded meat to reheat. Once you start to get some crispy pieces to the meat, add in the chiles and combine. Push the meat to the side of the pan to make room to heat up the beans on the opposite side of the same pan, keeping them separate from the meat. Add in the beans.
While the meat and beans are finishing heating through, whisk the full egg, egg whites, water, salt, and pepper until well blended with a slight foam on top.
Heat a medium (10”) skillet over medium heat and add ½ of the oil to coat pan. Add the egg mixture to pan and swirl pan around to keep the eggs in an even layer. Once the eggs begin to set/firm up in the pan add in the beans in a vertical strip down the center, then add the pork. Fold the right 1/3 of the egg over to cover the center, then flip the center over to fold onto the left 1/3rd of the egg to form the omelet.