Vegan Chickpea Omelette with Spinach
Vegan Chickpea Omelette with Spinach is a nutritious and plant-based alternative to traditional omelettes. Chickpea flour forms the base of the omelette batter, providing protein and a unique flavor. The addition of turmeric and black salt gives it an eggy color and taste, while the sautéed spinach and vegetables add a burst of freshness. This omelette is perfect for a hearty and satisfying breakfast or brunch.
INGREDIENTS
For the Chickpea Omelette Batter:
- 1 cup chickpea flour (also known as gram flour or besan)
- 1/2 teaspoon baking powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon black salt (kala namak) for an eggy flavor (adjust to taste)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Pinch of black pepper
- 3/4 cup water
- 2 tablespoons chopped fresh herbs (such as parsley or cilantro)
For the Filling:
- 1 cup fresh spinach, chopped
- 1/4 cup diced tomatoes
- 1/4 cup diced bell peppers (any color)
- 1/4 cup diced onion
- Salt and black pepper to taste
- Cooking oil for sautéing
INSTRUCTIONS
For the Chickpea Omelette Batter:
In a mixing bowl, whisk together the chickpea flour, baking powder, turmeric powder, black salt, ground cumin, onion powder, garlic powder, and black pepper.
Gradually add water and whisk until you have a smooth batter without lumps.
Stir in the chopped fresh herbs. Let the batter rest for about 10 minutes to allow the flavors to develop.
For the Filling:
In a skillet, heat a small amount of cooking oil over medium heat.
Add the diced onion and sauté until translucent.
Add the diced tomatoes and bell peppers. Sauté for a few minutes until the vegetables start to soften.
Add the chopped spinach and cook until wilted. Season with salt and black pepper to taste. Remove from heat.
Cooking the Omelette:
Heat a non-stick skillet over medium heat. Lightly grease with oil if needed.
Pour a ladleful of the chickpea batter onto the skillet and spread it into a circular shape to form the omelette.
Cook for 2-3 minutes until the edges start to firm up and the surface sets.
Spoon the sautéed vegetable filling onto one half of the omelette.
Carefully fold the other half of the omelette over the filling, creating a half-moon shape.
Cook for another 2-3 minutes until the omelette is cooked through and golden brown on both sides.
Carefully transfer the omelette to a serving plate.
Serve:
Serve the Vegan Chickpea Omelette with Spinach hot.
You can serve the omelette with a side of fresh salsa, avocado slices, or a dollop of dairy-free yogurt.
TIPS
Feel free to customize the vegetable filling with your favorite veggies.
Black salt (kala namak) adds an eggy flavor to the omelette, but you can use regular salt if preferred.
NUTRITION VALUE
- Calories: Approximately 250-300 kcal per serving (varies based on portion size and ingredients)
- Carbohydrates: Around 30-35g per serving
- Protein: About 12-15g per serving (chickpea flour contributes to the protein content)
- Dietary Fiber: About 5-7g per serving (chickpea flour and vegetables are rich in fiber)
- Healthy fats from cooking oil
- Vitamins and minerals from spinach and vegetables
