Crack the eggs in a bowl and add the garlic powder, salt and pepper. Beat with a fork for a minute.

Heat up a non-stick skillet over medium high heat and add the olive oil.

Once hot, pour in the eggs. Tilt the skillet slightly all around so that the runny eggs in the middle run toward the edge of the skillet.

Let the eggs cook until mostly set, about 30 seconds.

Next, quickly add some of the shredded cheese over one side of the omelet. Then, add the beans and red bell pepper. Top with the remaining cheese.

Fold the omelet and serve. Garnish with the green onion.