Description
A fluffy and savory plant based omelette made with chickpea flour and filled with sautéed spinach, red bell pepper, and mushrooms. Golden on the outside, tender inside, and perfect for a nourishing breakfast or brunch.
Ingredients
Scale
- 1 cup chickpea flour
- 1 cup water
- 2 tablespoons nutritional yeast
- 0.5 teaspoon baking powder
- 0.25 teaspoon turmeric
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup fresh spinach, loosely packed
- 0.5 cup red bell pepper, diced
- 0.5 cup mushrooms, sliced
Instructions
- Place a nonstick skillet over medium low heat and warm for 1 to 2 minutes.
- In a mixing bowl, whisk chickpea flour, water, nutritional yeast, baking powder, turmeric, salt, and black pepper until smooth. Let rest for 5 minutes.
- Add olive oil to the skillet. Sauté sliced mushrooms, diced red bell pepper, and spinach for 3 to 4 minutes until softened. Remove vegetables and set aside.
- Pour the batter into the skillet, spreading evenly into a round shape. Cook for 4 to 5 minutes until the edges appear set.
- Carefully flip the omelette and cook for another 3 to 4 minutes until fully cooked through.
- Add the sautéed vegetables to one half of the omelette and gently fold it over.
- Serve warm immediately.
Notes
- Letting the batter rest improves texture and helps the chickpea flour hydrate fully.
- Cook on medium low heat to prevent burning and ensure even cooking.
- Do not overfill with vegetables to make folding easier.
- Leftovers can be reheated gently in a skillet over low heat.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 0 mg