CHICKPEA OMELETTE

By Carine

VEGAN

4.86 - 88 votes

GLUTEN-FREE

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 To cook the omelette ▢ 1/2 tablespoon Olive oil Vegetable 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 Optional ▢ 2 tablespoons Vegan Cheese

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

Add water

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

2

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, after about 2 minutes.

3

Prepare Pan

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

4

Cook Omelette

– Pour the chickpea omelette batter in the pan, tilting the pan into circular motion to spread it as you will do for crepes. – Cook for 3-4 minutes, the omelette is cook when sides are dry and it's not wet in the center

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

Enjoy!

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

7

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