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Vegan Chickpea Omelette with Spinach

Servings: 1
Author: Lisa Le

Ingredients

  • 1 tbsp flax meal + 3 tbsp water
  • 1 cup chickpea flour
  • 2 tbsp nutritional yeast
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 1/2 tsp black salt
  • 1/2 tsp black pepper
  • 1 cup filtered water
  • 1/2 cup chopped spinach loosely packed
  • 2 tbsp olive oil for the pan

Instructions

  • In a large mixing bowl, whisk together flax meal and water and let stand until thickened.
  • Add chickpea flour, nutritional yeast, cumin, garlic powder, red pepper flakes, black salt, black pepper.
  • Whisk in water 1/3 cup at a time until all water is incorporated and no lumps remain. Stir in the chopped spinach, then set aside to thicken. It should have the consistency of pancake batter.
  • Preheat a medium-sized non-stick pan over just-below medium heat. Add olive oil before you add the batter, and swirl around the pan to coat.
  • Pour in the batter and cover to let the batter cook for about 10 minutes. Once the middle of the batter looks matte and more breadlike, flip to cook the other side. The first cooked side should have nice, browned patches that are crispy. Cook the other side until golden.
  • Transfer onto a plate and serve!