Chickpea and Spinach Omelette

cook 20 mins
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 1 red pepper, sliced
  • 1/2 teaspoon hot smoked or sweet paprika
  • 400 g (13 oz) can chickpeas, drained and rinsed
  • 100 g (3 1/2 oz) spinach leaves, rinsed and roughly sliced
  • 5 eggs, lightly beaten
  • 75 g (3 oz) pitted green olives, roughly chopped
  • 150 g (5 oz) Cheddar cheese, grated
  • salt and pepper
  • Heat the olive oil in a large nonstick frying pan. Add the onion and pepper and cook gently for 7–8 minutes, until soft and golden. Stir in the paprika and chickpeas, and cook for 1 minute, stirring frequently. Add the spinach leaves and cook until just wilted.
  • Pour the beaten eggs into the pan and stir to combine. Cook gently, without stirring, for 4–5 minutes, until almost set.
  • Sprinkle with the olives and grated Cheddar, then slide under a hot grill, keeping the handle away from the heat. Grill for 4–5 minutes, until golden and set. Slice into wedges and serve immediately.
Like This? Try These
More on Food