Savory Chickpea Flour Veggie Omelette

Ingredients

• 1.25 cups chickpea flour (besan)
• 1 cup water
• 2 tbsp hemp seeds
• 1/2 medium red bell pepper
• 1 cup baby spinach
• 1/4 small yellow onion
• 2 tsp olive oil
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp baking powder
• 1/2 tsp salt

Instructions

1. In a bowl, whisk the chickpea flour, hemp seeds, turmeric, cumin, baking powder, and salt with the water until completely smooth, like a thin pancake batter. Let it rest 5 minutes while you chop — resting hydrates the flour so the omelette holds together.
2. Finely dice the onion and bell pepper and roughly chop the spinach. Stir the vegetables into the batter.
3. Heat 1 tsp of the olive oil in a nonstick skillet over medium heat until it shimmers. Pour in half the batter and tilt the pan to spread it into a round, about 18 cm across.
4. Cook undisturbed until the top looks set and dry and the underside is golden and lifts easily, about 4 minutes. Slide a spatula all the way under and flip.
5. Cook the second side until golden and cooked through, about 2-3 minutes. The omelette should feel firm, not wet, in the center. Slide onto a plate.
6. Repeat with the remaining oil and batter for the second omelette. Serve hot, folded over, with hot sauce or chutney if you like.

Nutrition (per serving)

Calories

360

Protein

20 g

Fat

13 g

Carbs

40 g