Moroccan Omelette with Chickpeas, Tomatoes and Onion

I quickly came up with an amazing omelette this morning made with chickpeas that I cooked overnight to make hummus this evening. This omelette is cooked french-style, which is slightly runny, or uncooked on the top. The flavors are Moroccan (cinnamon and cumin) and it goes really well with harissa (Tunisian) and a nice loaf of French country sourdough bread that can be picked up at Tartine after 5:00PM Wed-Sun if you live in San Francisco.

Enjoy this delicious recipe!

I love strawberries. I REALLY love strawberries. Since the season is upon us, I think it most appropriate to post a great recipe I picked up written by Chef Michael Mina. This recipe is made with Grand Marnier and topped with an amazingly refreshing Chantilly Cream sauce. I'm making this tonight for guests coming over for just dessert and will be cheating by using a Bisquick shortcake with added lemon zest (recipe is on the box, GASP!) that my mom has used since I can remember.