Yesterday, I made this tasty, easy to make & quickly vegetarian lunch. I was hungry & looked what I had in my fridge & pantry & made this tasty lunch! You can eat this with bread to mop op the juices but I didn’t bother! It is that filling on its own because of the tasty spiced chickpeas in here! 😉
Read on how I made it! 😉
Recipe: For 1 medium omelet
1 big large XXL egg, beaten loose with a fork
Maldon sea salt
mixed young cleaned salad leaves : half a handful
spiced curry powder: 2 to 3 teaspoons
6 small cherry tomatoes: 3 red ones & 3 yellow ones, each one cut into 2
5 fresh large basil leaves, cleaned & torn into smaller pieces
chickpeas from about 1/2 can, rinsed & well-leaked out, pad dry on kitchen paper on all sides!!!
a fruity extra virgin olive oil ( evoo )
1. Take medium non-stick pan & heat up on medium high. When hot, add a few drizzles of that fruity evoo. Add cherry tomato halves & basil. Add 2 teaspoons of hot spiced curry powder & sauté until the tomato halves are nearly ready, after a few minutes. Now, add chickpeas & another 1 teaspoon of hot curry powder. Stir often. Fry until hot. Add salad leaves & let them wilt. Add beaten egg & try to pour it out all over the surface of the pan. Fry until to your liking. My egg was ready after a few minutes. I just added a few pinches of sea salt & 5 grins of finely milled black pepper.
2. Pour your sort of omelet from your pan directly onto your clean white serving plate! Enjoy! 🙂 MMM …
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Sophies Foodie Files
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