Moroccan Omelet

moroccan-omlet Travis Rathbone


  • 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


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.

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 1

Nutritional Information

Calories per serving: 394
Fat per serving: 14g
Saturated fat per serving: 3g
Cholesterol per serving: 186mg
Fiber per serving: 12g
Protein per serving: 27g
Carbohydrate per serving: 42g
Sodium per serving: 342mg
Iron per serving: 4mg
Calcium per serving: 143mg

Good to Know

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

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