Vegan Chickpea Flour Omelette
Vegan Chickpea Flour Omelette - a classic interpreted | Photo: Alina Wohldorf
Healthy, because
Even smarter
Chickpea flour is not only rich in fiber, which boosts our digestion, but also shines with lots of vegetable protein. Thus, the vegan omelet supports muscle building and maintenance. Plus point: The vegan version of the classic comes completely without cholesterol.
Kala Namak gives the vegan omelet the typical egg flavor. If you don't have the spice at home and don't want to buy it separately, you can season only with salt and pepper - then the egg flavor is not as intense, but it is still a delicious dish. Tomatoes, mushrooms and spinach can be replaced with other vegetables of your choice.
Ingredients
- Ingredients
- 7 ¼ ozs Chickpea flour
- 1 pinch Kala Namak (black salt)
- salt
- peppers
- 7 ozs Tomatoes
- 3 ½ ozs button Mushroom
- 2 ozs Baby spinach
- 2 Tbsps olive oil
- 1 cilantro
Preparation steps
Mix chickpea flour with 14 ounces of water. Season with Kala Namak, salt, and pepper.
Heat a tablespoon of olive oil in a frying pan. Add about 1/4 of the chickpea batter to the pan and fry like a large pancake until small bubbles form. Then flip and bake for another 2-3 minutes on the other side.
Clean, wash and quarter tomatoes and mushrooms. Also clean baby spinach, wash and shake dry.
Heat remaining olive oil in another pan, then add vegetables and sauté for about 5 minutes over medium heat.
Place vegan omelet on a plate, top with steamed vegetables, and fold together. Garnish with some fresh cilantro and serve.
