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Mexican Omelet
Nb persons: 1
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| Ingredients: | |
| 2 large | whole eggs |
| 12 | egg whites |
| 3 cups | onions, minced |
| ½ cup | cooked chickpeas |
| ½ cup | cooked kidney beans |
| 1 cup | green bell pepper, diced |
| 1 cup | red bell pepper, diced |
| 2 cups | mushrooms, minced |
| 2 2/3 teaspoons | olive oil, divided |
| 1/8 teaspoon | black pepper |
| 1/8 teaspoon | hot sauce, (or to taste) |
| 1/8 teaspoon | dry mustard |
| 1/4 teaspoon | turmeric |
| 1/8 teaspoon | chili powder |
| 4 cloves | garlic, minced, divided |
Instructions:
In a medium nonstick sauté pan, cook onion, garlic, chickpeas, kidney beans, peppers and mushrooms in 2/3 teaspoon oil until tender. In a mixing bowl, whip together whole eggs, egg whites, black pepper, hot sauce, mustard, turmeric, and chili powder. In a second sauté pan, heat 1 teaspoon oil before adding half the egg mixture. Cook until set and an omelet is formed. Fill omelet with half the vegetable mixture, fold over and serve. Repeat process to make second omelet.
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