AuthorHeather BlakeCategoryBreakfast, Dairy free, Eggs, Gluten-free, Legumes, VeggiesDifficultyBeginnerFull of protein and flavorful spring veggies, this skillet is simple and aromatic to prepare!
Heat olive oil on medium heat in skillet. Saute bell peppers for about 5 minutes, stirring occasionally.
Add chives and chickpeas. Sprinkle salt & pepper. Cook for 5 more minutes.
Whisk eggs or egg whites in small bowl. Add a dash of salt & pepper. Pour over skillet, tilting the pan so it distributes evenly. Immediately lower temp to low and cover skillet with a large lid to enable the eggs to cook evenly without burning on the bottom. Let sit for 5 minutes.
To serve, place place on top of pan. Invert pan, allowing the omelet to be placed upside-down on place.
Garnish with black pepper, microgreens, and Dijon mustard if desired.
Ingredients
Directions
Heat olive oil on medium heat in skillet. Saute bell peppers for about 5 minutes, stirring occasionally.
Add chives and chickpeas. Sprinkle salt & pepper. Cook for 5 more minutes.
Whisk eggs or egg whites in small bowl. Add a dash of salt & pepper. Pour over skillet, tilting the pan so it distributes evenly. Immediately lower temp to low and cover skillet with a large lid to enable the eggs to cook evenly without burning on the bottom. Let sit for 5 minutes.
To serve, place place on top of pan. Invert pan, allowing the omelet to be placed upside-down on place.
Garnish with black pepper, microgreens, and Dijon mustard if desired.
