To make the romesco sauce, add in 5 jarred roasted red bell peppers into a food processor, along with ¼ cup canned tomato paste, 1 clove garlic, 8 roasted almonds & 8 roasted hazelnuts (I bought mine preroasted from the nut aisle at the market), 1 tsp sherry vinegar and ¼ cup extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed for 2 to 3 minutes or until you end up with a creamy sauce with no lumps, set aside

Roughly chop 3 cloves garlic, roughly chop 2 cups fresh spinach, drain a can of white beans into a sieve and rinse under cold water and crack 4 eggs into a large bowl, season with sea salt & black pepper and whisk together

Heat a large nonstick fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the chopped garlic, mix with the olive oil, after 1 minute add in the chopped spinach and mix together, once all the spinach is wilted (about 1 to 2 minutes), add in the drained white beans (about 1 ¼ cups) and season with sea salt & black pepper, gently mix together until well mixed, then transfer everything into the bowl with the whisked eggs, gently mix together and let it sit for a couple of minutes

Meanwhile, heat the same pan with a medium heat and add in 1 tbsp extra virgin olive oil, swirl it around so it covers the entire surface of the pan

After a couple of minutes add the egg mixture into the pan, gently mix it so everything is evenly distributed, after 3 minutes gently fold the omelette in half, after 30 seconds flip it to cook the other side, then remove from the heat

Cut the omelette into 4 evenly sized pieces and top off each piece with the romesco sauce, enjoy!