Two omelets, four blocks each
From “Mastering the Zone”
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.