Facebook Twitter

Moroccan Open-face Omelet

Moroccan Open-face Omelet

Calories 392 (29% from fat)
Fat 12.5 gram
Saturated Fat 2 gram
Trans Fat 0 gram
Cholesterol 186 mg.
Sodium 597 mg.
Carb. 42 gram
Fiber 9 gram
Sugar 12 gram
Sugar Alcohol 0 gram
Protein 28 gram

Ingredients


1/2 cup low-sodium vegetable broth

1/4 cup onion, finely chopped


8 grape tomatoes, halved, or quartered if large

1 tsp. lemon juice

1 clove (1 tsp.) garlic, minced

1/8 tsp. ground cumin

pinch of black pepper

pinch of cinnamon

pinch of ground corriander

pinch of turmeric

1/2 cup low-sodium canned chickpeas, drained and rinsed


1 large whole egg

3 large egg whites

buttery cooking spray

3/4 cup baby arugula

1/4 avocado, sliced


This is a light-tasting omelet with a delicious mix of chickpeas, spices and avocado. It also packs in 28 grams of protein and almost half the fiber you should have daily in just 392 calories.

1. Heat a non-stick pan over medium-low heat. Then add the vegetable broth and onion. Cook, occasionally stirring, until the onion softens.

2. Add the next nine ingredients, grape tomatoes, through canned chickpeas to the pan.

3. Cook, occasionally stirring, until the tomatoes start to cook down, about 3-4 minutes. Then transfer everything to a bowl.

4. Wipe the pan, return to the burner on medium heat.

5. Whisk together the whole egg and the egg whites. Lightly coat the non-stick pan with buttery cooking spray and pour the eggs into the pan.

6. Place the arugula on top of the eggs.

Moroccan Open-face Omelet

7. Cook for about 3-4 minutes, until eggs set. Then flip the eggs and cook for 1-2 minutes, until both sides are lightly browned.

Moroccan Open-face Omelet

8. Put the egg on a plate and cover it with the chickpea, tomato and onion topping. Place slices of avocado on the top and serve.

Yield: 1 Serving


Moroccan Open-face Omelet

 

  • Print Friendly and PDF
    More Recipes

    BreakfastBreakfast