1/2 can chickpeas
1/2 can kidney beans
1/3 can corn
2 tbsp chopped coriander/cilantro
3 tbsp grated cheese (gouda, mature cheddar/cheese)
2 tbsp greek yogurt
1 tsp Sriracha hot sauce
2 mint leaves (optional)
1/2 tbsp coconut oil
Mix the chickpeas, kidney beans and corn together. Set aside.
Heat a heavy-bottomed nonstick sauté pan over medium-low heat, add the coconut oil.
Crack 2 eggs into a bowl add a bit of pepper and garlic powder and coriander. Beat them until the yolks and whites are completely mixed. Pour the eggs and spread evenly by moving the pan. While the eggs are firm on the bottom, but still slightly runny on top, add half (or less) of the beans mixture on one side. Sprinkle the cheese and fold the omelet using a spatula. You can flip the omelet to the other side and leave 30 seconds. Make the dressing by mixing the yogurt, the hot sauce and mint leaves. Serve the omelet with the sauce. Enjoy!!