Chickpea Omelette
A savory, plant-based omelette made from chickpea flour, perfect for brunch or quick meals, packed with vegetables and nutrients.
Ingredients
For the omelette batter
- 1 cup chickpea flour (besan) Sift if clumpy.
- 1 cup water Or unsweetened plant milk for a richer batter.
- 1/2 teaspoon baking powder Optional — for a lighter texture.
- 1/2 teaspoon turmeric For color and warmth.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste salt Freshly ground black pepper to taste.
For the filling
- 1 small carrot Grated.
- 1 cup fresh spinach Chopped thinly, or 1/2 cup frozen, thawed and squeezed.
- 2 tablespoons scallions Or red onion, chopped.
- 1 small tomato Seeded and diced (optional).
For cooking
- 2-3 tablespoons oil For cooking (olive, avocado, or neutral).
Instructions
Preparation
- In a bowl, whisk together chickpea flour, baking powder, turmeric, garlic powder, onion powder, salt, and pepper.
- Gradually add water or plant milk until you have a smooth, pourable batter.
- Stir in grated carrot, chopped spinach, scallions, and diced tomato, and let the batter rest for 5 minutes.
Cooking
- Heat a nonstick skillet over medium heat and add 1 teaspoon of oil.
- Pour about 1/2 to 3/4 cup of batter into the pan, spreading gently into a circle about 7-8 inches wide.
- Cook uncovered for 3-4 minutes until the edges set and the bottom is golden. If vegetables release moisture, cover and cook for 1-2 minutes to help the top set.
- Flip carefully with a spatula and cook for 2 more minutes until cooked through and lightly browned.
- Slide onto a plate and repeat with the remaining batter, adding more oil as needed.
Notes
Serve warm with avocado or dairy-free yogurt. Great with a salad, toast, or spicy sauces. Cool completely before storing; refrigerate for up to 3 days or freeze for up to 2 months.