Quick · 5–15 min

Fluffy Chickpea Omelet

Name: Fluffy Chickpea Omelet
Prep time: 12 min
Total time: 12 min
Ingredients: ¾ cup chickpea flour; ⅔ cup water; 1 ½ tbsp nutritional yeast; ½ tsp baking powder; ½ tsp turmeric and garlic powder; ¼ tsp salt, black salt (kala namak) if you have it; 2 tsp olive oil; 1 cup mushrooms, sliced; 1 cup baby spinach; ½ cup cherry tomatoes, halved

Chickpea flour batter sets into a tender, golden omelet that holds a filling and folds over without drama. A pinch of black salt gives it that classic eggy flavor. It's the breakfast that makes skeptical relatives go quiet.

Hands-on: 12 min
Hands-off: None
Total: 12 min
Dishes: 2

29gprotein508cal63gcarbs16gfatper serving · $2.41

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Skillstove

Method

1
Whisk the batter ingredients until smooth and let it sit while you cook the filling. It thickens slightly as it rests.
2
Heat half the oil in a nonstick pan over medium. Cook the mushrooms until browned, add the spinach and tomatoes for 30 seconds, then scoop onto a plate.
3
Add the rest of the oil, pour in the batter and tilt to spread it thin. Cook until the top looks dry at the edges and bubbles set.
4
Spoon the filling onto one half, fold the other half over and cook 1 more minute. Slide it onto the plate.