Easy Chickpea Omelette with Spinach and Tomatoes
This savory chickpea omelette uses chickpea flour, spinach, tomatoes, and nutritional yeast for an egg-free breakfast with crisp edges and a tender center.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 cup chickpea flour
- 1 cup water
- 1/4 cup nutritional yeast
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup baby spinach chopped
- 1/2 cup cherry tomatoes chopped
- 1 tablespoon olive oil for the pan
Instructions
Instructions
- Whisk chickpea flour, water, nutritional yeast, turmeric, garlic powder, pepper, and salt until smooth. Rest the batter for 5 minutes.
- Stir in spinach and tomatoes.
- Warm half the oil in a nonstick skillet over medium heat. Pour in half the batter and spread it into an even round.
- Cook for 4 to 5 minutes, until the edges look set and the surface is mostly dry. Flip carefully and cook 2 minutes more.
- Repeat with the remaining oil and batter. Serve warm.