Chickpea omelette with spinach and spring peas [vegan+gluten-free]
This chickpea omelette with spinach and spring peas will be your new favourite spring go-to breakfast recipe!
I come to you today in celebration of spring!
Alright, I’m kind of kidding…since technically it’s not Spring yet, and there’s still piles and piles of snow outside. BUT, it is March, and that means we’re one step closer to warm sunny weather.
If you live in a part of the word with long drawn out winters, then you probably get how I’m feeling right about now. And if you live somewhere hot and sunny, well…I’m definitely a little jealous of you right now!
But in all seriousness, in celebration of the beginning of March, I wanted to make a recipe with all the spring feels!
This chickpea omelette with spinach and spring peas is officially my new favourite breakfast that I think I’ll be enjoying probably all month long.
Since the recipe itself makes enough batter to make 3-4 omelettes, I had some leftover batter which I popped into the fridge overnight to see how it would hold up until the next morning.
Well, I’m super happy to announce that you can prepare the batter for this omelette in advance and store it in the fridge. (Aka if your pressed for time in the morning and looking at this recipe thinking “I don’t have time to throw this all together before work” you can just make the batter the night before and problem solved!)
You will still have to cook it up in the morning, but that’s the quick and easy part.
This chickpea omelette with spinach and spring peas is
- Vegan
- gluten-free
- high in protein
- high in fibre
It’s also extremely versatile and you can add whatever seasoning or herbs you want into the batter, or fill it with whatever you want.
I opted to use spring peas in my recipe because well, SPRING! But feel free to use any veggies you have lying around in your fridge waiting to be cooked up!
Some other vegan favourites from the blog:
- Northern-style vegan Thai coconut soup
- Kale Caesar salad with crispy smoked chickpeas
- Spicy baked peanut butter tofu
- Chickpea salad and avocado smash sandwich
Chickpea omelette with spinach and spring peas [vegan+gluten-free]
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3-4 servings 1x
- Category: Breakfast
- Method: Cook
- Cuisine: American
Description
A vegan omelette made out of chickpea flour and stuffed with sauteed spinach and peas
Ingredients
Omelette
- 1 cup chickpea flour
- 2 tbsp ground flax seeds
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 1/2 tsp garlic powder
- 1 1/2 cups water
Filling
- 1 tbsp olive oil
- 5 cups spinach, packed
- 1/2 cup peas
- 2 shallots, chopped
- 3 garlic cloves, chopped
- salt & pepper to taste
Instructions
- Whisk the chickpea flour, ground flax seeds, baking powder, salt, turmeric, garlic powder, and water together in a bowl until smooth. Set aside and let sit for 5-10 minutes while you prepare the filling.
- Heat the olive oil in a pan on medium-high heat and add the onions to the pan, letting cook for 1-2 minutes.
- Lower the heat to medium, and add the spinach, peas, and garlic to the pan. The spinach will shrink a lot!
- Season the filling with salt & pepper, then remove from heat and set aside while you make the omelette.
- Spray a 10-inch non-stick pan generously with cooking spray and heat the pan on medium-high heat.
- Spoon a ladleful of the omelette batter into the pan, using your other hand to swirl the pan in a circular motion, so the batter spreads out evenly on the pan.
- Let cook on medium heat for 3-4 minutes until golden brown on the bottom.
- Add your filling to the omelette, then fold in half over the filling.
- Serve immediately.
Notes
Use any vegetables you like for the filling of the omelette
store extra batter in a jar in the fridge to use for another time
Nutrition
- Serving Size: 1 omelette
- Calories: 271
- Sugar: 6g
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 39g
- Fiber: 11g
- Protein: 13g
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I loved the filling! Â The chickpea omelette is pretty good but I think may take a few tries to perfect. Â
Happy you loved the recipe Tiffany 🙂
This was delicious and easy- and works with all kinds of fillings!
Happy you enjoyed Dawn!
Cooked two omelettes in my cast iron with a different filling (kale, tomato, bell pepper, onion, cheeze).
Boyfriend got veggie sausage in his and he said it was amazing. I 100% agree.
Great recipe! Will definitely be making again & again 🙂
So happy you liked the recipe Kara! 🙂
Can this be made into a scramble rather than an omelette?
Hi Sarah, I haven’t tried that out myself but it could possibly work!
Hi, what can I use to replace the flax seeds? Can I use tapioca starch?
Hi Rebecca, ground chia seeds would work well too. I haven’t tested the recipe with tapioca starch so I can’t say if that will work
By far the BEST chickpea omelette I’ve found!! Nice and fluffy, not too dense like a lot of the others I’ve tried. The tumeric and flaxseed make a world of difference. I’ll be making a large batch of the dry mix to make it on the go! Thank you for sharing!
Thank you for the review Wren! I actually just made this for breakfast myself the other morning 🙂
I actually forgot the baking powder, and this made GREAT chickpea crepes. You probably get 4 from the batter. I only made one, so I put the rest in a mason jar, and I’ll play with different crepe combos throughout the week.
Highly recommend if you want a light version of this.
Hi Veronika, so happy to hear you loved this recipe! And that’s great to know it works well without baking powder too!
How long would the batter last in the fridge? Also would these be freezer friendly?
Hi Caroline, I’ve only tried storing the batter in the fridge overnight and it was fine. It should technically last a few days, however, I’m not sure if refrigerating it that long could alter the texture! I don’t think it would be freezer friendly.
Hey Jess! I seriously love your recipes and LOVE looking at your gorgeous photos!! This Chickpea Omelet sounds like my breakfast this weekend 😉 😉 😉
Hi Kasey, thank you so much! It’s a great breakfast for a weekend brunch!
Looks lovely!
But the white stuff looks like som kind of cheese – doesn’t it?
Hi Annelie! I sprinkled some almond ricotta on top of these (which I buy from the market) but you can find recipes to make some homemade as well. really good and on top of the omelette!
Eggs, how many, when??
Hi Ann! This recipe is for a vegan omelette, so it doesn’t have any eggs in it! The omelette batter is made out of chickpea flour instead!
What a great recipe! I only tried chickpea omelets once or twice, but they were delicious every time! If I were to try a chickpea omelet, I would load it with veggies, spices, and have it aside a baked sweet potato or freshly toasted bread!
Hi Cassie, thank you! That sounds delicious. Adding tons of veggies to this makes it a great healthy meal!
Your omelet looks amazing, Jess! I love using chickpea flour for an omelet, it’s definitely the best flour for omelet and tortillas. Beautiful photos 🙂
Hi Ela, thank you so much! Chickpea flour omelettes, frittatas, and crepes are my new favourite! They are so versatile and make such a filling breakfast or lunch. Thanks for stopping by!:)