Breakfast
Chickpea Flour Vegetable Omelet
Chickpea Flour Vegetable Omelet with chickpea flour, water, turmeric.
Make this recipe
Chickpea Flour Vegetable Omelet
- Servings
- 2
- Prep
- ~15 min
- Cook
- ~12 min
- Rest / chill
- ~0 min
- Total
- ~27 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Whisk chickpea flour, water, turmeric and salt into a smooth batter. Rest for 5 minutes, then stir in tomato, spring onion and spinach.
- Heat half the oil in a nonstick skillet over medium-low heat. Pour in half the batter and spread into a thin round.
- Cook for 4–5 minutes until set at the edges, flip and cook for 2–3 minutes until no raw batter remains. Repeat with remaining oil and batter.
A little note
Keep the omelets fairly thin so the center cooks before the outside browns.
Cooking tips
- Rest the chickpea batter before cooking so the flour hydrates evenly.
- Make thin rounds and wait for set edges before turning; a thick layer can brown while remaining pasty inside.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.