2 whole eggs (organic)

2 2/3 tsp. olive oil

12 egg whites (organic)

1/8 tsp. black pepper

2 cups minced onion

1/8 tsp. hot sauce (or to taste)

1/2 cup cooked chickpeas

 18 tsp. dry mustard

1/2 cup cooked kidney beans

1/4 tsp. turmeric

1 cup green bell pepper, diced

1/8 tsp. chili powder

1 cup red bell pepper, diced

4 garlic cloves, minced

Directions: In a medium nonstick saute pan, cook onion garlic, chick peas, kidney beans, red and green peppers in 2/3 tsp. oil until tender. In a mixing bowl, whip whole eggs, egg whites, black pepper, hot sauce, mustard, turmeric, and chili powder. In a second saute pan, heat 1 tsp oil before adding half the egg mixture.  Cook until set and an omelet is formed. Fill omelet w/half the vegetable mixture, fold over and serve. Repeat the process.

2 Large Servings

NUTRITION INFORMATION  Per Serving: Calories 377.5, Fat 6.6, Protein 44.85, Carbohydrates 29.75