Vegan Chickpea Flour Omelette
A hearty and nutritious breakfast option, this vegan chickpea flour omelette is packed with protein and fiber, featuring colorful sautéed vegetables and customizable flavors.
Ingredients
Batter Ingredients
- 1 cup chickpea flour (also known as gram flour or besan)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup water
- 1 tablespoon olive oil (for cooking)
Vegetable Filling
- 1/2 cup diced bell peppers (any color)
- 1/2 cup diced onions
- 1 cup fresh spinach (chopped)
- 1/4 cup fresh salsa (store-bought or homemade)
- 1 whole avocado (sliced)
Instructions
Preparation
- In a large bowl, combine the chickpea flour, turmeric powder, cumin powder, baking powder, salt, and black pepper.
- Gradually add water, whisking until you have a smooth, lump-free batter. Let it rest for 10 minutes.
Cooking Vegetables
- Heat olive oil in a non-stick skillet over medium heat.
- Add the diced bell peppers and onions, and sauté for 3-4 minutes until they are softened.
- Add the chopped spinach and cook for another 1-2 minutes until wilted. Transfer the vegetables to a plate and set aside.
Cooking Omelette
- Pour half of the chickpea flour batter into the same skillet, spreading it evenly to form a round omelette.
- Cook for 2-3 minutes until the edges start to lift and the bottom is golden brown.
- Flip the omelette and cook for another 2 minutes on the other side.
- Once both sides are cooked, place half of the sautéed vegetables on one side of the omelette.
- Fold the other half over the filling and transfer to a plate. Repeat with the remaining batter and vegetables.
Serving
- Serve the chickpea flour omelettes with fresh salsa and avocado slices on the side.
Notes
For best results, let the batter rest for at least 10 minutes to ensure better texture in the final product. Customize your vegetables based on preferences.