Vegan Chickpea Flour Omelette

Name: Vegan Chickpea Flour Omelette
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup chickpea flour (besan); 1 cup water; 2 tbsp nutritional yeast; 1/4 tsp ground turmeric; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp black salt (kala namak) or fine salt; 1/4 tsp black pepper, freshly ground; 4 tsp olive oil; 6 oz cremini mushrooms, sliced; 2 cups baby spinach; 2 green onion, thinly sliced

A savory egg-free omelette made from a seasoned chickpea flour batter, folded around sauteed spinach and mushrooms for a protein-rich plant-based breakfast that cooks like the real thing.

30 minEasyServes 2240 cal/serving

AmericanBreakfastStovetopVeganVegetarianHigh ProteinLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 cup chickpea flour (besan)
1 cup water
2 tbsp nutritional yeast
1/4 tsp ground turmeric
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black salt (kala namak) or fine salt
1/4 tsp black pepper, freshly ground
4 tsp olive oil
6 oz cremini mushrooms, sliced
2 cups baby spinach
2 green onion, thinly sliced

Instructions

1

Whisk together 1 cup chickpea flour (besan), 1 cup water, 2 tbsp nutritional yeast, 1/4 tsp ground turmeric, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black salt (kala namak) or fine salt, and 1/4 tsp freshly ground black pepper in a bowl until completely smooth with no lumps. Let the batter rest for 5 minutes.
2

Heat 1 teaspoon of olive oil in a medium nonstick skillet over medium-high heat. Add 6 oz sliced cremini mushrooms and cook, without stirring, for 2 minutes until golden on one side, then stir and cook 1 more minute. Add 2 cups baby spinach and stir until wilted, about 1 minute. Season lightly with salt and transfer the filling to a plate.
3

Wipe the skillet clean and set over medium heat. Add 1 teaspoon of olive oil. Pour half of the batter into the skillet and swirl quickly to form a thin, even round. Cook for 3 to 4 minutes until the top surface is no longer shiny and the edges start to lift easily.
4

Spoon half the filling onto one side of the omelette. Fold the other side over the filling and press gently. Slide onto a plate.
5

Repeat with the remaining olive oil, batter, and filling. Top both omelettes with 2 thinly sliced green onion and serve immediately.

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Questions

What should Vegan Chickpea Flour Omelette look like when it is ready?

Go by the cues in the method rather than the clock. Step 2: cook until golden on one side.

Why rest the batter for Vegan Chickpea Flour Omelette?

Step 1 reads: "Let the batter rest for 5 minutes." The pause in step 1 lets the flour hydrate fully and the bubbles settle, which gives a more tender, even result.

What can I use instead of nutritional yeast in Vegan Chickpea Flour Omelette?

The entry for Vegan Chickpea Flour Omelette calls for 2 tbsp nutritional yeast. In its place: Finely grated Parmesan where dairy is fine. For vegan cooking, a little white miso gives the savor without the cheesiness.

Is Vegan Chickpea Flour Omelette low-carb?

A serving of Vegan Chickpea Flour Omelette carries 14 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 70 percent of the budget; against a moderate 100 g low-carb day it is 14 percent.

How do I store and reheat Vegan Chickpea Flour Omelette?

Refrigerate what is left of Vegan Chickpea Flour Omelette within two hours and eat it within three days. Reheat gently on the stovetop.

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