Mexican omelette

Thursday, August 27, 2009

Recipe Ingredients:
2 Large whole eggs , plus 3 egg white's
1/2 cup Can of Chickpeas (Garbanzo beans)
1/2 cup Kidney beans canned
1/2 cup sweet Green pepper
1/2 cup fresh mushrooms
3 teaspoons of Olive oil
salt & pepper to taste

Cooking Instructions
In medium non stick skillet saute' pan cook onion, garlic, chickpeas, kidney beans, red and green peppers and mushrooms in 1 tsp olive oil until tender. In mixing bowl, whip all eggs and seasoning. In second saute' pan heat 1 tsp of the olive oil, add 1/2 egg mixture and cook until omelet is formed. Fill with 1/2 of the vegetable mixture, fold over and serve. repeat for 2ND omelet.


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