Cutting out eggs doesn’t mean cutting out omelettes. Try this recipe for a chickpea omelette loaded with mushrooms, peppers and spinach
Makes 2 large omelettes
For the Batter
- 3/4 cup chickpea flour
- ¾ cup unsweetened soy milk
- 2tsp. apple cider vinegar
- 2tsp. nutritional yeast
- ¼ tsp. turmeric
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- ¼ tsp. bicarbonate of soda
- ¼ tsp. Kala Namak
- Sea salt and freshly ground black pepper to taste
For the Filling
- Olive oil, for sautéing
- 7/8 mushrooms, sliced
- 1 red pepper, deseeded and sliced
- ½ a large red onion, finely sliced
- 1 glove of garlic, crushed
- 2 large handfuls of washed baby spinach
- Sea salt and freshly ground black pepper, to taste.
- A few handfuls of asparagus tips
- Squeeze of lemon juice
- Drizzle of olive oil
- Measure all the dry ingredients into a large bowl and mix until well combined. Add the vinegar and soy milk and whisk until you have a smooth and bubbly batter. This mixture can be made in advance and stored in the fridge until needed.
- Over a medium high heat, sauté the onion, pepper and mushrooms in a non-stick frying pan until starting to soften. Add the crushed garlic, spinach and season well with salt and black pepper. Remove from heat as soon as the spinach begins to wilt and set aside in a bowl.
- Wipe the pan with kitchen paper and return to heat with another splash of oil. Once hot, pour in half of the chickpea batter and cook until bubbles begin to appear on the surface.
- Place the sautéed veggies on one half of the omelette and cover the pan with a lid for a couple of minutes to steam cook.
- Fold the omelette over to partially cover the filling, transfer to a plate and sprinkle with your choice of herbs. Serve with asparagus.
Chef’s Tip: Sprinkle this dish with your favourite fresh herbs. We love chives, but tarragon or parsley also work well here
Nutrition (per 100g)
Calories: 101 | Carbohydrates: 8.8g | Sugars: 1.9g | Fat: 4.7g | Saturates: 0.7g | Protein: 4.8g | Salt: 0.19g