Description
This chickpea flour omelette is the perfect egg-free alternative to a traditional omelette!
Ingredients
Units
Scale
Omelette
- 1/2 cup chickpea flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp turmeric
- 1/2 tsp garlic powder
- 2 tsp nutritional yeast
- 3/4 cups water
- Cooking spray
Filling
- 1/2 tbsp avocado oil
- 2 scallion, chopped
- 1 red bell pepper, chopped
- 2 cups spinach leaves
- salt and pepper to taste
- 1/4 cup vegan cheese (optional)
Instructions
- In a bowl add the chickpea flour, baking powder, salt, turmeric, garlic powder, nutritional yeast and water and mix together until smooth. Set aside.
- Heat 1/2 tbsp avocado oil in a non-stick skillet on medium-high heat, then add the scallion and red pepper and cook for 2-3 minutes. Then add the spinach and cook for about 1 minute, until the spinach is wilted. Season with salt and pepper.
- To cook the omelette, spray an 8-inch non-stick pan with cooking spray on medium-high heat.
- Spoon half 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 2-3 minutes until small bubbles start to form, then add the vegan cheese and half of the vegetable filling to the omelette.
- Fold the omelette in half and let cook an additional 1-2 minutes.
- Serve immediately.
Notes
Add any filling you like to this omelette.
Store leftovers in the fridge in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 200
- Sugar: 6.5g
- Fat: 9g
- Carbohydrates: 21g
- Fiber: 4.5g
- Protein: 9.5g