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Chickpea Flour Omelette With Spinach, Onion and Bell Peppers [V, GF]

Eggs used to be somewhat of a default long back for breakfast. Though we did have a good number of Indian breakfast options, eggs would still feature on most week days. Especially omelettes loaded with greens and veggies. And for Dad, it would be a teeny bit of the egg mixture mixed in loads of veggies, since he did not like egg much. There are tofu based alternate recipes, but I never caught on to tofu. It is just not for me.

So I decided to use what I know best. Indian food. This Omelette is derived from my Chilla - The chickpea flour thick crepes which have a bunch of spices and veggies. This version is fluffed up a bit with flaxmeal and baking powder and when cooked makes a thick omelette which is soft in the middle, with crunchy veggies. This Omelette can be loaded with any veggies and makes for a great addition to school lunch/snack box.

Chickpea Flour Omelette With Spinach, Onion and Bell Peppers

This Recipe is :

Dairy FreeGluten FreeVegan




  • 1 Tablespoon flaxmeal
  • 1 Tablespoon Oat flour (or flax meal or chia seed meal)
  • 1/3 cup chickpea flour (besan)
  • 1/2 cup water
  • 1/4 teaspoon salt
  • a generous pinch of black salt/kala namak (1/8 teaspoon)
  • a generous pinch of garlic powder (1/8 teaspoon)
  • pinch of turmeric powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon nutritional yeast
  • a few Tablespoons each of chopped onion, bell peppers, tomato, carrots( 1/3 to 1/2 cup total veggies)
  • 1/2 Jalapeno or serano chili pepper finely chopped( or use black pepper/cayenne to taste)
  • 1/3 cup packed chopped spinach or greens


  1. In a bowl, add flaxmeal and warm 1/4 cup water.
  2. whisk and let sit for 5 minutes. Prep the veggies.
  3. Add the oat flour and mix. Add the salt, spices and 1/4 cup more water and mix.
  4. Mix baking powder in the chickpea flour in another bowl.
  5. Add in the chickpea flour and whisk for half a minute to combine well and to help the batter get airy.
  6. Add the veggies, jalapeno, greens, nutritional yeast and fold in well.
  7. Heat a non stick pan at medium heat and grease a little.
  8. Drop the batter on the hot pan and tap once or twice to spread.
  9. Cover with a lid and cook for 6-7 minutes.
  10. Take lid off, add a few drops of oil on the edges, cook for another 5-7 minutes(depends on the consistency of the batter).
  11. Flip and cook for 5-6 minutes.
  12. Add more greens and/or non dairy cheese, fold and serve with ketchup, toasts and hash browns.
  13. If making a larger batch, or keeping the batter sitting for long, the veggies will leak some moisture into the batter. Check consistency and Whisk a few teaspoons of chickpea flour into the batter to thicken, just before making the next omelette.
  14. (This quantity can also make 2 medium-small omelettes. They will cook faster and will be easier to flip)


chickpeaFlour Substitutespinach




This is an original post created by the editorial team at OneGreenPlanet.Org, your online guide to making conscious choices that help people, animals and the planet.



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