Chickpea Sprout and Veggie Omelette

Perfect for brunch or breakfast-for-dinner. Serve with a side of sprouted grain toast or fresh fruit.

Serves 2 (serving size: 1 omelette)

Ingredients

• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 4 large eggs, beaten
• 1 tbsp olive oil
• 1 cup organic chickpea sprouts
• ½ medium zucchini, diced
• ½ red bell pepper, diced
• ½ yellow onion, diced
• 2 tbsp crumbled feta cheese
• 1 ½ tsp chopped fresh parsley (optional)
• 1 ½ tsp chopped fresh dill (optional)

Directions

1. Combine salt, pepper, and eggs in a medium bowl. 
2. Heat a medium non-stick skillet over medium heat. Add oil to pan; swirl to coat. Add zucchini, bell pepper, and onion to the pan; sauté 3-4 minutes or until vegetables are tender.
3. Add sprouts to skillet; cook 1 minute or until they begin to soften. Set aside half of vegetable mixture.
4. Pour half of egg mixture evenly over vegetables, tilting pan to cover bottom of pan evenly. Let eggs cook undisturbed for 2-3 minutes or until the edges start to set.
5. When the omelette is mostly set but still slightly runny on top, sprinkle cheese over half of pan. Use a spatula to gently fold omelette in half; cook 1-2 minutes or until desired degree of doneness.
6. Slide omelette onto a plate; keep warm.
7. Return remaining half of vegetable mixture to pan. Repeat steps 4 and 5 to cook remaining omelette.
8. Garnish omelettes evenly with parsley and dill, if desired. Serve immediately.