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Loaded Omelette with Chickpeas: A Protein-Packed Breakfast Delight

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This Loaded Chickpea Omelette is a protein-packed, flavorful twist on a classic breakfast. With chickpeas and vibrant vegetables, it’s a nutritious option perfect for any meal of the day!

Ingredients

Scale
  • 4 large eggs
  • 1/4 cup milk (or a dairy-free alternative)
  • 1 cup cooked chickpeas (canned or boiled)
  • 1/2 cup bell peppers, diced (any color you prefer)
  • 1/2 cup onion, finely chopped
  • 1/2 cup spinach, chopped
  • 1/2 cup shredded cheese (cheddar, feta, or your favorite)
  • 2 tablespoons olive oil or butter
  • Salt and pepper to taste
  • 1 teaspoon paprika (optional)
  • Fresh herbs for garnish (like parsley or chives)

Instructions

  1. Gather all your ingredients: Before you start cooking, have everything laid out on the counter for a smoother cooking process.
  2. Chop the vegetables: Dice the bell peppers and onion into small pieces (about 1/4-inch cubes) and chop the spinach into smaller pieces.
  3. Prepare the chickpeas: If using canned chickpeas, drain and rinse them. If using dried chickpeas, ensure they are cooked and ready.
  4. Whisk the eggs: In a medium bowl, crack the eggs and add the milk. Whisk until well combined and slightly frothy.
  5. Season the egg mixture: Add a pinch of salt, pepper, and paprika (if using) to the egg mixture.
  6. Heat the pan: In a large non-stick skillet, heat the olive oil or butter over medium heat.
  7. Sauté the onions and peppers: Add the chopped onions and bell peppers to the skillet and sauté for about 3-4 minutes until soft and translucent.
  8. Add the chickpeas and spinach: Stir in the cooked chickpeas and chopped spinach, cooking for an additional 2-3 minutes until the spinach wilts.
  9. Pour in the egg mixture: Pour the whisked egg mixture evenly over the sautéed vegetables in the skillet.
  10. Cook the omelette: Allow the omelette to cook undisturbed for about 3-4 minutes until the edges set and the center is slightly runny.
  11. Add the cheese: Sprinkle the shredded cheese over one half of the omelette.
  12. Fold the omelette: Carefully fold the omelette in half over the cheese and press down gently. Cook for another minute to melt the cheese.
  13. Check for doneness: Ensure the omelette is cooked through but still moist.
  14. Plate the omelette: Slide the omelette onto a plate and garnish with fresh herbs.
  15. Serve and enjoy: This loaded omelette is great for breakfast, brunch, or a light dinner. Serve with toast, avocado, or a fresh salad.

Notes

  • Customize your fillings by adding mushrooms, tomatoes, zucchini, or any other vegetables you love.
  • Feel free to switch up the cheese for different flavors.

Find it online: https://anasrecipes.com/loaded-omelette-with-chickpeas/