Chickpea, Mushroom, Cheese And Egg Omelet – a delicious recipe with cooking oil, onion, tomato sauce, eggs, margarine, mushroom. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a sauce pan add the cooking oil and then the dried minced onions and stir-fry for about a minute, then add the tomato sauce and stir fry for two minutes, set aside.
2
TO MAKE ONE OMELET.
3
In a small bowl add 2 eggs and whisk with a fork, set aside.
4
Using a Teflon non-stick frying pan add 1 tablespoon of the margarine and coat the entire surface of the pan, then when hot add 2 eggs.
5
When the eggs start to set in the pan, add some mushroom pieces, some garbanzo beans,.
6
some cheese (spread out evenly).
7
Next place a pan cover on top and cook until the eggs and ingredients appears cooked (about 2 minutes or more).
8
Remove the cover, sprinkle some Mr. Dash on top and drizzle some tomato sauce on top (to taste) as well.
9
Take a standard size plate (the same size as the frying pan) and hold in one hand and at the same time hold the frying pan in your other hand, Next tilt the pan and start sliding the omelet onto the plate... or half way onto the plate you can flip over the omelet with the pan, to close omelet, It takes a little practice and not necessary to use a spatula.
10
Enjoy.
590
kcal
Calories
43
g
Fat
10
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon cooking oil, 1 tablespoon dried onion, Minced, 1 (8 ounce) can tomato sauce, 8 eggs, large, and more.
Yes, Chickpea, Mushroom, Cheese And Egg Omelet falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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