Chickpea Omelette
Servings: 1 omelet
Equipment
- mixing bowl
- whisk
- spatula
- non-toxic, non-stick skillet
- measuring cups and spoons
Ingredients
- ¼ cup chickpea flour
- 2 tablespoons nutritional yeast (or sub your favorite vegan cheese)
- ½ teaspoon onion granules
- ½ teaspoon garlic granules
- ¼ teaspoon black pepper
- ¼ teaspoon iodized salt or Indian black salt (kala namak)
- ¼ teaspoon baking soda
- pinch of red pepper flakes (optional)
- ½ teaspoon dijon mustard
- ⅓ cup water
For the filling
- 1 handful chopped spinach (and/or any veggies of choice)
- 1 clove garlic, minced (equivalent to 1 teaspoon)
- 1 teaspoon chopped fresh cilantro (optional)
For topping
- ½ avocado, sliced or diced
- 1-2 tablespoons pico de gallo or salsa of choice
- hot sauce (optional)
Instructions
- Add chickpea flour, nutritional yeast, spices, and baking soda to a mixing bowl, stir until combined. Add dijon mustard and water, whisk until smooth.
- Warm a skillet on medium-low heat, once warm add a splash (teaspoon) of avocado oil to the pan and then pour the chickpea batter on. *The batter is thin enough that it should naturally spread into a large circle, but smooth if needed with a spatula.
- While the chickpea omelet begins to cook, mince 1 garlic clove and grab a handful or so of spinach and add it to one side of the omelet.
- After about 2-3 minutes (or once the omelet is bubbling, the sides are starting to appear firm and/or golden and a spatula easily slides under the bottom of it) flip the empty half onto the half that is now covered in spinach and garlic. Let cook for 1-2 minutes. Then, flip the folded omelet over and let it cook for one minute. Cover and shut off heat.
- Leave covered for 3-5 minutes (this makes sure any batter inside of the omelet cooks), remove from pan and top with avocado, salsa (or Pico de Gallo), and hot sauce (optional). Enjoy!
Notes
*if substituting nutritional yeast for vegan cheese, decrease water by a tablespoon.
Indian black salt (kala namak) is frequently used in chickpea omelets to give a more "egg" like flavor, swap sea salt for black salt if this is something you desire (the recipe is delicious either way).
Recipe adapted from The Washington Post