Moroccan Omelet

Health Staff
Updated
This tasty breakfast treat packs in 27 grams of filling protein to get your morning off to an energizing start.

Yields: 1

Prep Time time: 10 minutes

Cook Time time: 15 minutes

Total Time time: 25 minutes

Ingredients

  • 1/4 small red onion, diced (about 1/4 cup)

  • 1/4 low-sodium vegetable broth

  • 8 grape tomatoes, halved, or quartered if large

  • 1 fresh lemon juice

  • 1 small clove garlic, minced

  • 1/8 ground cumin

  • each ground coriander, turmeric, cinnamon and black pepper

  • 1/2 rinsed and drained canned chickpeas

  • 1 large egg plus 3 large egg whites, beaten

  • 3/4 baby spinach

  • 1/4 avocado, sliced

Nutrition

calories 394

fat 14g

saturated fat 3g

cholesterol 186mg

fiber 12g

protein 27g

carbohydrate 42g

sodium 342mg

iron 4mg

calcium 143mg

Directions

  1. 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, stir-ring 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.