Chickpea Spinach Omelet
A protein-packed breakfast omelet with creamy chickpeas and fresh spinach, cooked to fluffy perfection. This American-inspired recipe, ready in about 20 minutes, combines eggs, chickpeas, spinach into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large eggs
- 1/4 cup, rinsed and drained chickpeas
- 1 cup fresh spinach
- 1 tbsp butter
- 1/4 cup, shredded cheddar cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
Nonstick pans that release eggs cleanly → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Whisk 4 large eggs in a bowl with 1/4 tsp salt and 1/4 tsp black pepper until well combined.
- Step 2: Melt 1 tbsp butter in a non-stick skillet over medium-low heat.
- Step 3: Add 1 cup fresh spinach and cook for 2 minutes until wilted.
- Step 4: Stir in 1/4 cup rinsed and drained chickpeas and cook for 1 minute to heat through.
- Step 5: Pour egg mixture over vegetables, tilting pan to spread evenly.
- Step 6: Cook for 3-4 minutes until edges set and center is slightly runny, then fold omelet in half.
- Step 7: Sprinkle with 1/4 cup shredded cheddar cheese and cook for 1 more minute until cheese melts.
