VEGAN CHICKPEA OMELETTE

EASY

INGREDIENTS

OMELETTE BATTER ▢ 1/4 cup Chickpea flour ▢ 1/4 teaspoon Turmeric ▢ 1 tablespoon Nutritional Yeast ▢ 1/4 teaspoon Baking powder ▢ 1/4 teaspoon Black salt ▢ 1/3 cup Water FOR COOKING ▢ 1/2 tablespoon Olive oil FILLING ▢ 1/2 tablespoon Olive oil ▢ 1 large Sliced mushrooms ▢ 30 g Baby Spinach Leaves ▢ 40 g Red bell pepper ▢ 1/4 teaspoon salt ▢ 1/8 teaspoon Garlic powder

Prepare Batter

In a small mixing bowl, whisk chickpea flour, turmeric, nutritional yeast, baking powder, black salt (or salt).

1

Add water

Whisk in the water until smooth and no to few lumps appears. Set aside while you cook the vegetables.

2

Sauteed Vegetable

In a non-stick frying pan, heat oil over medium heat and saute the mushrooms slices, spinach, and red bell pepper, until sauteed.

3

Prepare Pan

In the same non-stick pan, heat the remaining 1/2 tablespoon of olive oil , brushing it all over the pan to prevent the omelette from sticking.

4

Cook Omelette

Pour the chickpea omelette batter in the pan. Cook for 3-4 minutes.

5

Add Vegetables

Cover half of the omelette with the sautéed vegetables, add vegan cheese if desired, loosen up the omelette sides with a spatula and fold in half over the filling.

6

Prep Time: 10 minutes Cook Time: 5 minutes Makes: 1 Omelette Calories: 340 kcal per Omelette

VEGAN CHICKPEA OMELETTE

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