Chickpea Mushroom Cheese and Egg Omelet
Elevate your breakfast or brunch game with this hearty and protein-packed Chickpea Mushroom Cheese and Egg Omelet! This recipe combines the creaminess of cheddar cheese, the earthy flavor of sautéed button mushrooms, and the nutty richness of chickpeas, all wrapped in a fluffy egg base. A hint of garlic and a touch of butter infuse every bite with a warm, aromatic essence, while fresh parsley adds a pop of color as an optional garnish. Quick and easy to prepare in just 20 minutes, this nutritious omelet is perfect for busy mornings or a cozy weekend treat. Packed with protein, fiber, and flavor, this dish doesn’t just satisfy your taste buds—it keeps you energized for hours. Whether served on its own or with a slice of crusty bread, the Chickpea Mushroom Cheese and Egg Omelet is sure to become your new go-to meal.
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Recipe Information
Ingredients
- 4 large Eggs
- 0.5 cup Cooked chickpeas
- 0.5 cup Button mushrooms
- 0.25 cup Cheddar cheese
- 2 tablespoons Milk
- 1 tablespoon Olive oil
- 1 teaspoon Butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 clove Garlic
- 1 tablespoon Parsley (optional garnish)
Instructions
In a bowl, crack the eggs and add the milk. Whisk until light and frothy. Season with salt and pepper, and set aside.
Finely chop the garlic and mushrooms. If needed, mash the chickpeas slightly with the back of a fork for a smoother texture in the omelet.
Heat a non-stick skillet over medium heat. Add olive oil and the butter to the pan.
Once the butter melts, add the garlic and sauté for 30 seconds until fragrant. Add the mushrooms and chickpeas to the pan. Cook for 3-4 minutes, stirring occasionally, until the mushrooms are tender and lightly browned.
Lower the heat to medium-low. Pour the beaten eggs into the skillet, making sure they spread evenly over the chickpeas and mushrooms.
Sprinkle the cheese evenly over the surface of the omelet. Let it cook undisturbed for about 4-5 minutes or until the eggs are mostly set but still slightly runny on top.
Using a spatula, gently fold the omelet in half. Cook for another minute to allow the cheese to melt fully and the eggs to finish cooking.
Carefully slide the omelet onto a plate. Garnish with freshly chopped parsley if desired.
Serve hot and enjoy your Chickpea Mushroom Cheese and Egg Omelet!
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 781 mg | 260% | |
| Sodium | 1746 mg | 76% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 7.7 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 328 mg | 25% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
