Chickpea and Silverbeet Omelette


Prep Time: 15 minutes

Cook Time: 35 minutes


  • 6T extra virgin olive oil
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 1/2t crushed chilli flakes
  • 500g silverbeet leaves
  • 400g can of chickpeas, drained
  • 6 eggs, beaten
  • 2T parsley, chopped

1. Pre-heat the over to 180 degrees. 2. Heat 2/3 of the olive oil in a large heavy-based non-stick frying pan. Use one with a metal handle, that you can put in the oven. Add the onion, garlic and chilli flakes and fry gently for 10 minutes or until the onion is soften and lightly golden. 3. Meanwhile, wash and dry the silverbeet and cut away and discard the white central stalks. Shred the leaves. Add the silverbeet and chickpeas into the onion mixture and cook gently for 5 minutes. 4. Beat the eggs in a bowl, add the parsely and season with salt and pepper to taste. Add the chickpea mixture into the bowl and stir gently. 5. Wipe out the pan, then add the the remaining 1/3 of the oil. Pour in the egg and chickpea mixture and cook over a low heat for 10 minutes until the tortilla is almost cooked through. Put the pan into the oven for 10-15 minutes until it is cooked through. 6. Leave it to cool to room temperature and cut into wedges to serve.