Moroccan Omelet

Moroccan OmeletRecipe

Photo: Travis Rathbone

Serves: 1


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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


Prep: 10 Minutes
Cook: 15 Minutes

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.

Created date

February 2015

Nutritional Information

Calories 394
Fat 14 g
Satfat 3 g
Protein 27 g
Carbohydrate 42 g
Fiber 12 g
Cholesterol 186 mg
Iron 4 mg
Sodium 342 mg
Calcium 143 mg