Vegan Chickpea Flour Omelette
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.
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
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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.
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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.
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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.
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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.
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5
Repeat with the remaining olive oil, batter, and filling. Top both omelettes with 2 thinly sliced green onion and serve immediately.