Whisk Egg (10) with Salt (to taste), Sriracha (to taste), and Maggi Seasoning (1 dash).
Halve Button Mushroom (6 ounce).
Sauté Baby Potato (16 ounce) in Extra-Virgin Olive Oil (2 tablespoon).
Add button mushrooms and satué with Salt (to taste) and Cayenne Pepper (to taste) until mushrooms are cooked through, about 2 minutes.
Transfer to paper towel-lined plate to drain.
Thinly slice Onion (1).
Drain and rinse Red Kidney Beans (16 ounce).
Roughly chop Fresh Cilantro (1/2 cup).
Sauté onion in Extra-Virgin Olive Oil (1 tablespoon) until translucent, then add red beans. Season with Salt (to taste) and Cayenne Pepper (to taste) to taste.
Add the onion and bean mix to the potato and mushroom mix, then add the cilantro and stir to combine.
Add Extra-Virgin Olive Oil (2 tablespoon) to a medium-hot cast iron or nonstick pan. Add half of the whisked eggs, cook until the bottom of the eggs have just set, then turn heat to low.
Add the bean mix, spread out evenly.
Add the second half of the eggs, then shake the pan to make sure everything is properly distributed and coated.
Cover the pan and cook very slowly on the stove top until all the eggs have set; slide out to a plate, return upside down to the pan, cook another minute.
To serve, slide out of the pan as is and onto a serving platter, or turn upside down onto a serving platter; serve hot or at room temperature as snack, appetizer, or main course. Enjoy!