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Chickpea omelette with spinach and spring peas

Chickpea omelette with spinach and spring peas [vegan+gluten-free]

  • Author: Jess
  • 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


Scale

Ingredients

Omelette

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

  1. 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.
  2. Heat the olive oil in a pan on medium-high heat and add the onions to the pan, letting cook for 1-2 minutes.
  3. Lower the heat to medium, and add the spinach, peas, and garlic to the pan. The spinach will shrink a lot!
  4. Season the filling with salt & pepper, then remove from heat and set aside while you make the omelette.
  5. Spray a 10-inch non-stick pan generously with cooking spray and heat the pan on medium-high heat.
  6. 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.
  7. Let cook on medium heat for 3-4 minutes until golden brown on the bottom.
  8. Add your filling to the omelette, then fold in half over the filling.
  9. 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

Keywords: vegan omelette, chickpea omelette, vegan breakfast