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Moroccan Omelet

Photo: Travis Rathbone

Prep time 10 mins
Cook time 15 mins
Yield

Serves: 1

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

Nutrition 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

How to Make It

  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.

Recipe adapted from Slim Down Now, copyright 2015 by Cynthia Sass, MPH, RD. Published by HarperOne.