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Chickpea Flour Veggie Omelet

Chickpea Flour Veggie Omelet

A fluffy, egg-free omelet made from chickpea flour and filled with spinach, tomatoes and peppers. High in protein and naturally gluten-free.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup chickpea flour
  • 1/2 cup water
  • 1 tbsp nutritional yeast
  • 1/4 tsp turmeric
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1 tsp olive oil
  • 1 cup baby spinach
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup bell pepper diced

Method
 

  1. Whisk the chickpea flour, water, nutritional yeast, turmeric, garlic powder, salt and baking powder until smooth. Rest 5 minutes.
  2. Heat the oil in a nonstick skillet over medium heat. Saute the pepper 2 minutes, then add the spinach until wilted.
  3. Pour the batter evenly over the vegetables and cook 3 to 4 minutes until the edges set.
  4. Add the tomatoes to one half, fold the omelet over, and cook 1 minute more.

Notes

Make sure the pan is well heated before adding the batter so it sets nicely.