Turkish-Style Chickpea and Spinach Omelette

Ingredients

• 2 tbsp unsalted butter
• 1/2 small yellow onion, finely diced
• 1 clove garlic, minced
• 1/2 cup cooked chickpeas, drained and patted dry
• 1 tsp Aleppo pepper
• 2 cups fresh baby spinach, roughly chopped
• 4 large eggs, beaten
• 1/4 cup crumbled feta cheese
• 1 tbsp fresh parsley, chopped
• 1/2 lemon, wedged

Method

1. 1Melt butter in a 10-inch non-stick skillet over medium heat.
2. 2Sauté onion for 4 minutes until translucent.
3. 3Stir in garlic and chickpeas, cooking for 3 minutes until the chickpeas lightly brown.
4. 4Stir in Aleppo pepper and cook for 30 seconds until fragrant.
5. 5Add spinach and stir until the leaves have just collapsed.
6. 6Pour in the beaten eggs and cook undisturbed for 2 minutes.
7. 7Gently fold the eggs with a spatula until mostly set but still moist.
8. 8Sprinkle with feta and parsley before removing from heat.

Goes well with

• Low-FODMAP Banana Pancakes220 kcal
  Sweet Breakfast Treat

Nutrition per serving