Chickpea and spinach omelet with fresh salad

Ingredients for 1 servings:

• 60 g chickpeas
• 20 g leaf spinach, frozen
• 2 eggs
• 1 dashes lemon juice
• salt and pepper
• nutmeg
• some olive oil
• 1 large tomato(s)
• ¼ cucumber(s)
• 1 tbsp vinegar
• 1 tbsp oil
• some salt and pepper
• Herbs to taste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simple, healthy, protein-rich, vegetarian

First prepare the tomato salad so that it has time to marinate. To do this, cut the tomato and cucumber into small pieces and toss them in a small bowl with the vinegar, oil and a little salt and pepper. Add herbs if desired. Set the salad aside until ready to serve. For the omelet, put the chickpeas, spinach, eggs, lemon juice, salt, pepper and nutmeg in a tall mug and blend until a smooth batter is formed. Fry the batter in a preheated pan with a little olive oil. When both sides are light golden brown, the omelet is ready. To serve, put the omelet and salad together on a plate. A little sesame paste, for example, goes well with it as a sauce.