Moroccan Omelet

Moroccan Omelet

  • ¼ small onion, minced (about ¼ cup)
  • ¼ 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
  • ½ cup rinsed and drained canned chickpeas
  • 1 large egg plus 3 large egg whites, beaten
  • ¾ cup baby spinach
  • ¼ avocado, sliced
  1. In a nonstick skillet, cook onion in broth over low heat until translucent, about 6 minutes.
  2. Add tomatoes, lemon juice, 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.
  • 394 calories
  • 14 grams fat
  • 27 grams protein
  • 42 grams carbs

moroccan-omlet-xl

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