breakfastvegetarianAnglo-Indian

Spinach Omelette Indian Style with Spiced Chickpea Salad

Name: Spinach Omelette Indian Style with Spiced Chickpea Salad
Total time: 10 min
Yield: 4 servings
Cuisine: Anglo-Indian
Ingredients: 2 cups canned chickpeas; 1 medium cucumber; 0.5 medium red onion; 0.25 cup fresh cilantro; 2 tbsp olive oil; 1 tbsp lemon juice; 0.5 tsp ground cumin; 0.25 tsp salt; 0.25 tsp black pepper; 12 whole large eggs; 2 tsp turmeric; 1 tsp red chili powder; 3 tbsp ghee; 1 small onion; 1 whole green chili; 4 cups spinach leaves; 0.25 cup fresh coriander

10 min 4 servings 712 kcal

A vibrant breakfast pairing of a protein-rich Indian-style spinach omelette with a refreshing spiced chickpea salad. The omelette delivers complete proteins and iron from spinach, while the salad adds fiber and low-GI carbs from chickpeas, ensuring a balanced, nutrient-dense meal.

Ingredients

2 cups canned chickpeas
1 medium cucumber
0.5 medium red onion
0.25 cup fresh cilantro
2 tbsp olive oil
1 tbsp lemon juice
0.5 tsp ground cumin
0.25 tsp salt
0.25 tsp black pepper
12 whole large eggs
2 tsp turmeric
1 tsp red chili powder
3 tbsp ghee
1 small onion
1 whole green chili
4 cups spinach leaves
0.25 cup fresh coriander

Nutrition

Calories712kcal

Protein39g

Carbs22g

Fat42g

Fiber3g

Instructions

1Rinse and drain canned chickpeas thoroughly, then combine in a large bowl with diced cucumber, finely chopped red onion, and chopped fresh cilantro. Mix gently to distribute ingredients evenly.
2Whisk together olive oil, fresh lemon juice, ground cumin, salt, and black pepper in a small bowl, then pour over the chickpea mixture. Toss well to coat and set aside at room temperature to allow flavors to meld.
3Crack eggs into a large bowl, add turmeric, red chili powder, and salt, then whisk vigorously until fully combined and slightly frothy for a fluffy texture.
4Heat ghee in a large non-stick skillet over medium heat (about 160°C) for 1 minute until shimmering, then add finely chopped onion and chopped green chili. Sauté for 2 minutes until onions are translucent, then stir in chopped spinach and cook for 1-2 minutes until just wilted and bright green.
5Pour the beaten egg mixture evenly over the sautéed vegetables in the skillet, tilting the pan to spread it out. Cook on medium heat (160°C) for 3-4 minutes until the bottom is set and golden, then carefully flip using a wide spatula and cook the other side for 2 minutes until just cooked through.
6Remove the omelette from the pan, cut into 4 equal portions, and garnish with freshly chopped coriander for a burst of flavor and color.

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