Chickpea omelette

Name: Chickpea omelette
Ingredients: 4 eggs, medium; 250 grams vine tomatoes, or cherry tomatoes; pinch of salt; 1 bunch parsley; pinch of pepper; 20 ml olive oil; 2 tbsp. oil, for frying; 200 grams broccoli; 215 grams chickpeas, (tin); 10 ml balsamic vinegar; 1 red onion, small; 1 garlic clove; 1 teaspoon raw cane sugar; salt, to taste

Difficulty

Low

Time

1410 min

Ingredients

Servings

4 eggs, medium

250 grams vine tomatoes, or cherry tomatoes

pinch of salt

1 bunch parsley

pinch of pepper

20 ml olive oil

2 tbsp. oil, for frying

200 grams broccoli

215 grams chickpeas, (tin)

10 ml balsamic vinegar

1 red onion, small

1 garlic clove

1 teaspoon raw cane sugar

salt, to taste

Instructions

Step 1

Beat eggs with salt and pepper with Braun’s MultiQuick 9 hand blender and its whisk accessory until frothy.

Step 2

Wash the broccoli and cook it in salted boiling water for 5 minutes.

Step 3

Fry 2 omelettes one after the other in a small, coated pan.

Step 4

Peel onions and garlic and wash tomatoes, rinse parsley, shake dry and remove leaves. Shred onions, garlic and parsley in the 500ml chopper attachment. Add oil, vinegar, sugar, salt and pepper and mix together. Now, add the cooked broccoli and mix it again shortly to downsize the broccoli to your preferred size.

Step 5

Pour chickpeas into a sieve, rinse and drain. Halve tomatoes.

Step 6

Combine everything with dressing and season again.

Step 7

Fill omelette with salad and serve immediately.