Chickpea omelette

Dificultad

Baja

Tiempo

1410 min

Ingredientes

Porciones

2

4 huevos, medium

250 gramos tomates en racimos, or cherry tomatoes

una pizca de sal

1 manojo perejil

una pizca de pimienta

20 ml aceite de oliva

2 tbsp. aceite, for frying

200 gramos brócoli

215 gramos garbanzos, (tin)

10 ml vinagre balsámico

1 cebolla roja, small

1 diente de ajo

1 cucharadita azúcar de caña natural

salt, to taste

Instrucciones

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.