Description
A quick omelette filled with chili-spiced chickpeas and cheese.
Ingredients
Scale
- 3 large eggs
- 1 tablespoon milk or water
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon olive oil
- 1/2 cup cooked chickpeas, rinsed and drained
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 cup shredded cheddar cheese
- 1 tablespoon chopped fresh cilantro (optional)
Instructions
- Whisk the eggs, milk or water, salt, and pepper together in a small bowl.
- Heat the olive oil in a non-stick skillet over medium heat.
- Add the chickpeas to the skillet. Sprinkle with chili powder and cumin. Cook for 2 minutes, stirring occasionally, until heated through and spices are fragrant. Remove chickpeas from the skillet and set aside.
- Pour the egg mixture into the same skillet. Cook until the edges set, about 2-3 minutes.
- When the top is mostly set but still slightly wet, sprinkle the cooked chickpeas and shredded cheese over one half of the omelette.
- Fold the empty half of the omelette over the filling. Cook for 1 minute more until the cheese melts.
- Slide the omelette onto a plate. Garnish with fresh cilantro, if using.
Notes
- You can substitute black beans for chickpeas if preferred.
- Use your favorite type of cheese.
- Prep Time: 5 min
- Cook Time: 8 min
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 omelette
- Calories: 380
- Sugar: 3
- Sodium: 450
- Fat: 24
- Saturated Fat: 9
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 6
- Protein: 24
- Cholesterol: 550
Keywords: omelette, chickpeas, chili spice, breakfast, quick meal, egg recipe