This omelet rivals what you’ll find on a Mexican restaurant menu.
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 2 teaspoons olive oil, egg whites, black pepper, hot sauce, mustard, turmeric, and chili powder. In a second sauté pan, a large one, heat 2 teaspoons oil 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.