Chickpea Flour Vegetable Omelet
In short: A savory egg-free omelet made from a chickpea flour batter, folded around sautéed mushrooms, spinach and tomato. Vegan and ready in about 45 minutes. It takes about 28 min in total and makes 2 servings.
- Prep
- 10 min
- Cook
- 18 min
- Resting
- 15 min
- Total
- 28 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 450 kcal
Chickpea flour mixed with water cooks into a soft, sturdy omelet that browns well and folds without tearing. Turmeric adds color and nutritional yeast gives a savory edge. The filling here is mushrooms, tomato and spinach, but anything that cooks quickly will work. The batter needs a short rest so the flour hydrates, and you can mix it the night before. Serve with toast, avocado or a simple salad.
Instructions
- Whisk the chickpea flour, water, nutritional yeast, turmeric, garlic powder, salt and pepper in a bowl until completely smooth. Leave to rest for 15 minutes.
- Heat 1 tablespoon of oil in a nonstick skillet and cook the onion for 4 minutes, then add the mushrooms and cook for 5 minutes until browned. Add the tomato and spinach with a pinch of salt and cook for 1 minute. Tip into a bowl and wipe the pan.
- Return the skillet to medium heat and add 1 tablespoon of the cooking oil. Pour in half of the batter, tilting the pan to spread it into a round about 20 cm (8 inches) across.
- Cook for 3 to 4 minutes, until the edges look dry and the surface is set with small bubbles. Slide a thin spatula underneath to check that the base is golden.
- Spoon half of the filling over one side, fold the other half over and cook for 1 minute more. Slide it onto a plate.
- Repeat with the remaining oil, batter and filling. Top with spring onions and serve while hot.
Tips
- Use a good nonstick pan and enough oil. Chickpea batter sticks easily to dry or scratched pans.
- Keep the heat at medium. If it is too high, the outside browns before the middle sets, and the omelet breaks when you fold it.
Questions and answers
Can I make the batter in advance?
Yes. Cover and refrigerate the batter for up to 24 hours. Whisk it again before using, adding a splash of water if it has thickened.
Why is my chickpea omelet bitter or raw-tasting?
Raw chickpea flour tastes bitter if undercooked. Let the batter rest and cook the omelet until the surface is fully set and the underside is golden.
Can I make it thicker like a pancake?
Yes. Use 240 ml (1 cup) of water instead of 300 ml, and cook the thicker batter over lower heat for 4 to 5 minutes on each side.
How long does it take to make Chickpea Flour Vegetable Omelet?
About 28 min in total: 10 min of preparation and 18 min of cooking.
How many calories are in Chickpea Flour Vegetable Omelet?
About 450 kcal per serving, with 18 g of protein, 42 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 450 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 42 g |
| Fat | 23 g |
| Fiber | 11 g |
| Sugar | 6 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
