Mexican omelete

1. In a medium sauté pan heat 1 teaspoon olive oil to medium. Cook onion, garlic, garbanzo beans, black beans, peppers and mushrooms until tender. In a mixing bowl, whisk together eggs, black pepper, hot sauce, mustard, turmeric, and chili powder. In a second sauté pan, a large one, heat the rest of the and spread it around the whole pan before adding the egg mixture. Cook until set, and an omelet is formed. Fill omelet with the vegetable mixture, fold over, cut in half and serve.

2. This is a 4 block meal

3. calories 416
Total Fat 19 g
Total Carbohydrate 38 g
Protein 28 g