Sauté the aromatics

• Heat the olive oil in a frying pan over medium heat.
• Add the onion and garlic and sauté until soft and fragrant.

Add beans and kale

• Stir in the cannellini beans and chopped kale.
• Season with salt and pepper and cook until the kale has wilted and the beans are heated through.

Cook the omelette

• Pour the beaten eggs over the bean mixture in the pan.
• Cook gently until the eggs are set, then fold the omelette.

Finish and serve

• Scatter the fresh basil over the omelette.
• Serve hot with hot sauce.