This is a great breakfast dish to make if you want to impress guests because it tastes fantastic. It utilizes several ingredients that are unusual for an egg dish, such as garbanzo beans, fennel, and green peas. Serve it with plain yogurt and tomato chutney.Nutritional Information
331 calories; 18g protein; 24g carbohydrates; 18g fat; 425mg cholesterol; 362mg sodium; 6g fiber
Makes 4 servings
Ingredients
- 2 tablespoons vegetable oil
- 1 small red onion, diced
- 1 tablespoon fennel seeds
- 1 teaspoon dried red pepper flakes
- 9 ounces of canned garbanzo beans, rinsed and drained
- 1 cup frozen peas, thawed
- 1 tomato, diced
- 8 eggs
- 3 tablespoons chopped fresh cilantro
- salt and pepper
- tomato chutney (optional)
- plain yogurt (optional)
Instructions
- Preheat the broiler.
- Break the eggs into a bowl. Add the cilantro and salt and pepper to taste, then whisk the ingredients together. Set aside.
- Warm the oil in a 12 inch skillet over low heat and then cook the onion until softened, but not brown.
- Add the fennel and red pepper flakes and cook for one minute.
- Add the chickpeas, peas and diced tomato.
- Pour the egg mixture over the ingredients in the skillet and cook until the egg begins to set.
- Place the pan in the broiler and cook until the top of the torte is golden brown.
- Serve with yogurt and tomato chutney if desired.
From Brunch: the Perfect Weekend Treat, by Jennifer Donovan
This Indian Omelette Torte is a very satisfying meal. The blend of flavors are delightful and give breakfast a new twist! It can’t be beat!