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Kale, Onion, Tofu Omelet With Za’atar Chickpeas

Kale, Onion, Tofu Omelet With Roasted Chickpeas

C&J Nutrition

Ingredients

  1. 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 1)

Directions

  1. Sauté the kale and tofu in 1 1/2 teaspoons olive oil in a medium skillet over medium-high heat until tofu is golden and kale is wilted.
  2. Set aside. In the same pan, over medium heat, add remaining teaspoon oil and cook the egg in a single layer until it’s firm.
  3. Sprinkle on kale mixture and za’atar chickpeas and fold in half. Heat until golden on both sides, about 30 seconds more on each side.
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