Slow Carb Omelet - Lentil Variation

This recipe cooks similarly to the Slow Carb Omelet with Black Beans, though it tastes entirely different.  If you cook the lentils enough, you can get a nice crispy texture as well, though that's not entirely required.  This is another great slow carb breakfast that doesn't take very long to prepare, and will keep your energy up well into the morning and up to lunch time.
I find that the cumin and oregano add a wonderful flavor to the lentils, enhanced by the salt and pepper.  However, the seasonings that I add are my own personal preferences, but please feel free to try your own mixes... and if you find something that works well, leave me a comment below and share it for others to try!

Ingredients:

• 2 eggs
• 6 egg whites
• 1 garlic clove
• 1/2 cup medium onion, chopped
• 1/2 can of lentils
• Coarse salt
• Cumin
• Oregano
• Black pepper

Directions:

1. Heat your frying pan to a medium temperature.  Add a bit of olive oil, and to that add your crushed/chopped garlic clove and onions to brown them.  Cook for 2 or 3 minutes, until they have softened.
2. Add the lentils to your onion/garlic mixture.  Stir everything well to mix it up.
3. Season the lentil mixture with salt, pepper, cumin, and oregano to taste.  (For me: a sprinkle of salt, a grind of pepper, a few good shakes of oregano, and lots of cumin.)
4. Mix the spices into the lentil mixture well.  You could even add a cup of water at this point to help distribute the spices, and then cook the water off in the end.  Stir periodically, cooking for around 10 minutes.
5. In a small bowl, crack the eggs and add the egg whites, then mix it all up.  Pour on to the seasoned lentil mixture.  Make sure it spreads out to cover the entire pan, and also make sure that all of the lentil mixture gets mixed in, so that you will have one big piece and not one big one and several small unattached parts.
6. Let the omelet cook until the eggs have set.  To help this along, sometimes I will cover the frying pan with a lid to keep the steam in and essentially cook the eggs from the top.
7. Once set, pry the omelet up around the edges, and give the pan a good shake to loosen it all the way.  Slide it onto a plate, and when half of it is out, flip the second part over top for the fold.

Recommendations and options:
As with most of my meals on a slow carb diet, I enjoy this omelet with a couple of spoonfuls of unsugared salsa, and plenty of hot sauce.  Right now, I'm enjoying Frank's Red Hot sauce or Tabasco sauce.  Both are spicy, and both taste great with this recipe.
Though not a part of a strict slow carb diet, sprinkling a little bit of shredded cheese or crumpled feta cheese on top of the omelet while the eggs are cooking also tastes great.