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🍳 Colorful Herb Omelette with Chickpeas

496 kcal · 30 min · 4 servings

Ingredients

• 4 eggs
• salt
• pepper
• 2 handfuls mixed herbs (e.g. basil, parsley, thyme, dill)
• 100 g chickpeas (jar; drained weight)
• 1 red bell pepper (or pointed pepper)
• 1 yellow bell pepper
• 2 tbsp olive oil
• 75 g Pecorino (or other hard cheese)

Instructions

1. 1. Crack the eggs into a bowl.
2. 2. Season the eggs with salt and pepper.
3. 3. Whisk the eggs vigorously.
4. 4. Wash the fresh herbs.
5. 5. Shake the herbs dry.
6. 6. Finely chop half of the herbs.
7. 7. Stir the chopped herbs into the egg mixture.
8. 8. Drain the chickpeas.
9. 9. Rinse the chickpeas with water.
10. 10. Let the chickpeas drain well.
11. 11. Core the peppers.
12. 12. Wash the peppers.
13. 13. Halve the peppers.
14. 14. Cut the peppers into strips.
15. 15. Heat one tablespoon of olive oil in a pan.
16. 16. Add the chickpeas to the pan.
17. 17. Add the pepper strips to the pan.
18. 18. Fry the vegetables over medium heat.
19. 19. Fry the vegetables for 3 to 5 minutes.
20. 20. Turn the vegetables occasionally.
21. 21. Season the vegetables with salt and pepper.
22. 22. Set the vegetables aside.
23. 23. Grate the Pecorino cheese finely.
24. 24. Heat half a tablespoon of olive oil in a small pan.
25. 25. Pour half of the egg mixture into the pan.
26. 26. Cover the entire bottom of the pan with the egg mixture.
27. 27. Cover the pan.
28. 28. Let the omelette set over low heat.
29. 29. Cook the omelette for about 5 to 7 minutes.
30. 30. Place half of the vegetables on one side of the omelette.
31. 31. Place half of the cheese on one side of the omelette.
32. 32. Fold the omelette in half.
33. 33. Transfer the omelette to a plate.
34. 34. Repeat the steps for the second omelette.
35. 35. Roughly tear the remaining herbs.
36. 36. Scatter the herbs over the omelettes.
37. 37. Serve the dish immediately.

Nutrition per serving

• kcal: 496
• Protein: 31 g · Fett/Fat: 34 g · Carbs: 17 g