Kale, Onion, and Tofu Omelet With Za'atar Chickpeas

By Tess Brown

Kale, Onion, and Tofu Omelet With Roasted Chickpeas

YieldMakes 1 serving

C&J Nutrition

INGREDIENTS

    • 2 1/2 teaspoons olive oil, divided
    • 1 cup chopped kale
    • 1/2 cup diced soft tofu
    • 2 eggs, lightly beaten
    • Remaining za'atar roasted chickpeas (made on day one)

    INSTRUCTIONS

    1. Sauté the kale and tofu in 1 1/2 teaspoons olive oil in a medium skillet over medium-high heat until the tofu is golden and the kale is wilted.

    2. Set aside. In the same pan, over medium heat, add the remaining teaspoon oil, and cook the egg in a single layer until it's firm.

    3. Sprinkle on the kale mixture and za'atar chickpeas, and fold in half. Heat until golden on both sides, about 30 seconds more on each side.