Savor our Herb Ricotta Omelets packed with chickpeas & mushrooms for a nutritious breakfast. Quick, easy, and deliciously satisfying.

Scale

4 large eggs

½ cup ricotta cheese

1 cup cooked chickpeas

1 cup mushrooms, sliced

2 tablespoons fresh herbs, chopped

2 tablespoons olive oil

Salt and pepper, to taste

Optional: a squeeze of lemon juice or a sprinkle of feta cheese

Prep your ingredients: Slice your mushrooms and chop your herbs. Give your chickpeas a quick rinse and drain.

Whisk the eggs: In a medium bowl, beat the eggs with a pinch of salt and pepper until frothy.

Cook the mushrooms: Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add mushrooms and sauté until golden, about 5-7 minutes.

Add the chickpeas: Toss in the cooked chickpeas and continue cooking for 2-3 minutes. Season with salt and pepper.

Set the filling aside: Transfer the mushroom and chickpea mixture to a plate.

Make the omelet: In the same skillet, add remaining olive oil and pour in half of the beaten eggs. Cook undisturbed for 2-3 minutes until just set.

Add your filling: Spoon half of the ricotta and half of the mushroom-chickpea mixture over one half of the omelet; fold the other half over.

Finish cooking: Cook for another minute until the cheese is warm and melted. Repeat for the second omelet.

Serve and enjoy: Transfer omelets to plates and sprinkle with fresh herbs and optional toppings.

Delicious Herb Ricotta Omelets filled with protein-rich chickpeas and savory mushrooms, perfect for a cozy breakfast or easy weeknight dinner.

Keywords: omelets, ricotta, chickpeas, mushrooms, breakfast, easy recipes