Whip up a scrumptious Chickpea Flour Omelet that’s perfect for a protein-packed breakfast or brunch. This vegan delight is loaded with colorful veggies and spices, making it a flavorful and nutritious alternative to traditional omelets.
Chickpea Flour Omelet
Ingredients
- olive oil (for cooking)
- ½ cup cremini mushroom (sliced)
- ½ cup cherry tomatoes (halved)
- salt (to taste)
- pepper (to taste)
- 1 clove garlic (minced)
- 2 cups fresh spinach
- ¾ cup chickpea flour
- 1 ½ tablespoons nutritional yeast
- ½ teaspoon baking soda
- ½ teaspoon garlic powder
- ¼ teaspoon turmeric
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon black salt (kala namak (optional))
- 1 teaspoon apple cider vinegar
- ¾ cup unsweetened almond milk
- fresh cilantro (for serving)
- salsa (for serving)
Instructions
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In a medium nonstick saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and tomatoes and cook for 3-4 minutes, until they start to release their juices. Season with salt and pepper.
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Add a bit more olive oil to the pan, then add the garlic and cook for 2 minutes, until fragrant.
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Add the spinach and cook for 3-4 minutes, until wilted. Remove the pan from the heat.
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In a medium bowl, combine the chickpea flour, nutritional yeast, baking soda, garlic powder, turmeric, salt, black salt, apple cider vinegar, and almond milk, and whisk together until mostly smooth.
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In a medium nonstick saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add a ½ cup (120 ml) of the omelet batter to the pan. Let cook for 5-7 minutes, or until several bubbles have formed on the surface. Spoon half of the vegetable filling onto one side of the omelet.
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Using a spatula, fold the omelet in half. Turn off the heat and cover the pan with a lid. Let the omelet steam for 5 minutes, until completely cooked through. Repeat with the remaining omelet batter and filling.
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Serve the omelets with salsa and fresh cilantro.
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Enjoy!
Nutrition (per serving)
Adapted from: tasty.co
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