Moroccan Omelet

By charlotteh371

Ingredients

• 1/4 small red onion, diced (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

Preparation

Step 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.