1. Heat 1 teaspoon olive oil in a skillet over medium heat and add red pepper. Sauté for about 5 minutes, or until soft. Add the mushrooms, garbanzo beans, and salt and heat until warmed through, about 2 minutes. Remove from pan.
2. Whisk together 2 eggs and about 1 tablespoon of water.
3. Add another 2 teaspoons oil to the pan and pour in egg mixture, swirling the eggs to coat the bottom of the pan and cooking until firm.
4. Flip egg round over (or leave as is if you like a slightly runnier omelet) to cook other side.
5. Add the veggie-bean mixture to the egg round and fold in half to create an omelet.

NUTRIENT TOTALS
Calories: 360.8
Protein: 17.7 grams
Carbohydrates: 16.5 grams
Dietary Fiber: 6.454 grams
Total Sugars: 3.431 grams
Total Fat: 25.6 grams
Saturated Fat: 5.185 grams
Sodium: 542 milligrams