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

1. 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.
2. Add a bit more olive oil to the pan, then add the garlic and cook for 2 minutes, until fragrant.
3. Add the spinach and cook for 3-4 minutes, until wilted. Remove the pan from the heat.
4. 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.
5. 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.
6. 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.
7. Serve the omelets with salsa and fresh cilantro.
8. Enjoy!

Nutrition (per serving)