Heat oil over medium heat in a large skillet.

Add onion and garlic and cook for 2-3 minutes until soft.

Add beans and corn, ground cumin seed, and cook, stirring often, for 4-5 minutes.

Season with salt and pepper to your taste and stir in chopped cilantro.

Spread mixture evenly over the base of pan and add in tomatoes.

Whisk eggs with sea salt and pepper. Pour egg mixture over vegetables, then gently toss to combine.

Reduce heat to medium-low and cook for about 10 minutes or until just set.

Place the pan under the broiler for 3-5 minutes or until top gets a nice golden color.

Let cool a bit, then cut into wedges and serve with tomato salsa, avocado, coriander and lime wedges.