Chickpea Flour Omelette with Spinach, Onion, Tomato & Peppers

This chickpea flour omelette is full of veggie goodness and one hundred per cent vegan and gluten-free. A quick and easy recipe.

 

SERVES 1
Equipment needed: mixing bowl, whisk, chopping board, knife, pan, lid, spatula Total Time: 30 minutes

Ingredients:

  • 1 Tablespoon flax meal
  • 1 Tablespoon Oat flour or omit
  • 1/3 cup (40 g) chickpea flour
  • 1/2 cup (125 ml) water
  • 1/4 teaspoon (0.25 teaspoon) salt
  • A generous pinch of black salt
  • A generous pinch of garlic powder 1/8 teaspoon
  • Pinch of turmeric
  • 1/2 teaspoon (0.5 teaspoons) baking powder
  • A few Tablespoons each of chopped onion bell peppers, tomato, carrots( 1/3 to 1/2 cup total veggies)
  • 1/2 (0.5 ) chilli finely chopped or use black pepper/cayenne to taste
  • 1/4 cup (7.5 g) packed chopped spinach or greens

Method:

  1. In a bowl, add flax meal and warm 1/4 cup water.
  2. Whisk and let sit for 5 minutes. Prep the veggies.
  3. Mix baking powder in the chickpea flour.
  4. Add in the chickpea flour, oat flour, salt, spices and 1/4 cup more water and mix.
  5. whisk for half a minute to combine well and to help the batter get airy.
  6. • Add the veggies, chilli, greens and fold in well.
  7. Heat a non-stick pan at medium heat and grease a little.
  8. Drop the batter on the hot pan and tap once or twice to spread. (Or use a spatula to spread the veggies a bit)
  9. Cover with a lid and cook for 7 minutes.
  10. Take the lid off, add a few drops of oil on the edges, cook for another 5-7 minutes(depends on the consistency of the batter).
  11. Flip and cook for 5-6 minutes.
  12. Add more greens and/or non-dairy cheese, fold and serve with ketchup, toasts and hash browns.