Description
A delicious and healthy chickpea flour omelette packed with veggies.
Ingredients
Scale
- 1/2 cup chickpea flour
- 1/2 cup water (plus more as needed)
- 1 tablespoon nutritional yeast
- 1/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
- Salt and black pepper (to taste)
- Drizzle of olive oil (optional)
- 1/3 cup thinly sliced onion
- 3/4 cup spinach (or kale, or collards)
- 1 tablespoon chopped cilantro (or parsley, optional for garnish)
- Dash of crushed red pepper (optional)
Instructions
- Whisk the chickpea flour, water, nutritional yeast, turmeric, and garlic powder. Add salt and pepper to taste. Let it rest 5–10 minutes to hydrate for a better texture.
- Heat a nonstick or cast-iron pan over medium-low heat. Add optional olive oil or cook dry. If using oil, add a light mist of oil (or wipe with a paper towel if keeping low oil).
- Add the thin onion slices. Sauté the onions for about 4 minutes, or until lightly browned and softened. Spread evenly in a circle about the size of the omelette.
- Add the chopped spinach on top. Press it down so the veggies form a flat layer. Cook for 3 minutes to steam and soften greens.
- Pour the batter over the vegetables, tilting the pan slightly to spread. Cover and cook for about 7 minutes, or until the mixture is set.
- Optional add-ins: Add cheese, herbs, or spices, if using. Spread them evenly over the surface.
- Fold and serve. Run a spatula around the edges, and fold gently in half.
Notes
- This omelette is versatile; you can add different vegetables or spices as per your preference.
- Letting the mixture rest improves the texture of the omelette.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 omelette
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg