Ingredients for Chickpea Mushroom Cheese And Egg Omelet
- 1 tablespoon olive oil
- Dried Onion
- 2 tablespoons tomato sauce
- Eggs
- 1 tablespoon margarine
- Mushroom Pieces
- Garbanzo Beans
- Cheddar Cheese
- Mrs. Dash Seasoning Mix
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How to Make Chickpea Mushroom Cheese And Egg Omelet
- In a small saucepan, heat the olive oil over medium heat. Add the dried minced onions and sauté for 1 minute. Stir in the tomato sauce and cook for another 2 minutes. Set aside.
- In a small bowl, whisk together the 2 eggs with a fork.
- Heat the margarine in a non-stick frying pan over medium heat. Once hot, pour in the whisked eggs.
- As the eggs begin to set, sprinkle the sliced mushrooms and cooked chickpeas evenly over half of the omelet.
- Top with the shredded cheese.
- Gently fold the omelet in half.
- Cover the pan and cook for 2-3 minutes, or until the cheese is melted and the eggs are cooked through.
- Remove the cover, season with salt and pepper to taste, and drizzle with a little extra tomato sauce if desired.
- Carefully slide the omelet onto a plate using a spatula if needed. (Alternatively, try the flipping method described in the original instructions - it's fun to learn!)
- Enjoy your delicious and budget-friendly omelet!
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
18g
Fat
88g
Carbs
11g
