simple herb ricotta omelets topped with crispy chickpeas & pan-roasted mushrooms
yield: 2 (3-egg) omelets
1 (15 oz) can chickpeas (or “garbanzo beans”)
1 lb shitake mushrooms, trimmed
1 tbsp white wine vinegar
¼ cup milk
freshly cracked black pepper
2 tbsp chopped parsley
2 tbsp chopped chives
2 tsp chopped oregano
4 oz part-skim ricotta cheese
Drain the chickpeas in a colander and rinse them in cold water. Transfer them to a paper towels and pat completely dry. Heat a large skillet over medium heat. Add enough olive oil to coat the bottom. Add the chickpeas. Cook until golden and crisp. Season well with salt. Transfer the crispy chickpeas to a plate lined with paper towels and reserve.
Add a little bit more oil to the skillet, along with the mushrooms. Cook until golden and tender. Stir in the white wine vinegar and season well with salt. Keep warm over low heat.
Meanwhile, whisk the eggs really well until foamy. Whisk in the milk and a good pinch of salt and freshly cracked black pepper. Add the herbs.
Heat two 10” non-stick pans over medium-low heat. Add a tablespoon of olive oil to each pan. Once the oil is hot, whisk the egg mixture again and distribute half into each pan.
Cook the eggs until golden on the bottom and starting to set around the edges. Dollop the ricotta cheese over the eggs. Fold each omelet in half. Cover each pan and continue to cook for about 3-4 minutes until the eggs are cooked through.
Transfer the omelets to a plate and top with the mushrooms and crispy chickpeas. Garnish with any extra herbs and serve warm.