Add all ingredients for the salsa verde to the bowl of your food processor. Pulse until the ingredients are broken up and a salsa comes together. Add more lime juice as needed. Transfer to an airtight container and refrigerate. Makes 1 cup.

In a small bowl, toss the corn kernels, black beans, lime juice, cilantro and salt and black pepper together. Set aside.

Preheat a medium omelet pan or nonstick skillet over medium heat. Spray with a nonstick spray.

In a small bowl, whisk together the eggs and everyday seasoning. Pour the eggs carefully into the preheated pan. Cook until the edges have begun to set and the bottom has browned, about 6-7 minutes. Run a small rubber spatula around the edges of the eggs so as to release it from the pan and then slide it onto a plate. If you find that the bottom is browning to quickly and the eggs haven't begun to set on top, reduce the heat and cover until the eggs are cooked to your liking.

On half of the omelet, layer arugula, flank steak, avocado, corn and bean salsa and cotija cheese. Drizzle with salsa verde and cover with the other half of the omelet. Serve with additional toppings and enjoy immediately!