Moroccan Omelet

Name: Moroccan Omelet
Ingredients: 1/4 small onion, minced (about 1/4 cup); 1/4 cup low-sodium vegetable broth; 8 grape tomatoes, halved, or quartered if large; 1 teaspoon fresh lemon juice; 1 small clove garlic, minced; 1/8 teaspoon ground cumin; Pinch each ground coriander, turmeric, cinnamon and black pepper; 1/2 cup rinsed and drained canned chickpeas; 1 large egg plus 3 large egg whites, beaten; 3/4 cup baby spinach; 1/4 avocado, sliced

11 ingredients

4 steps

Ingredients

1/4 small onion, minced (about 1/4 cup)
1/4 cup low-sodium vegetable broth
8 grape tomatoes, halved, or quartered if large
1 teaspoon fresh lemon juice
1 small clove garlic, minced
1/8 teaspoon ground cumin
Pinch each ground coriander, turmeric, cinnamon and black pepper
1/2 cup rinsed and drained canned chickpeas
1 large egg plus 3 large egg whites, beaten
3/4 cup baby spinach
1/4 avocado, sliced

Directions

1

In a nonstick skillet, cook onion in broth over low heat until translucent, about 6 minutes.
2

Add tomatoes, lemon juice, garlic, spices and chickpeas; cook, stirring occasionally, until tomatoes have cooked down slightly, 3 to 4 minutes. Transfer to a bowl.
3

Wipe skillet and mist with olive oil spray. Pour in eggs, then spinach; cook until eggs set, 4 minutes.
4

Fold omelet; plate, top with chickpea mix and garnish with avocado.