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Chickpea Flour Omelette With Spinach, Onion and Bell Peppers
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... Read More
Ingredients You Need for Chickpea Flour Omelette With Spinach, Onion, and Bell Peppers [Vegan, Gluten-Free]
How to Prepare Chickpea Flour Omelette With Spinach, Onion, and Bell Peppers [Vegan, Gluten-Free]
- In a bowl, add flaxmeal and warm 1/4 cup water.
- whisk and let sit for 5 minutes. Prep the veggies.
- Add the oat flour and mix. Add the salt, spices and 1/4 cup more water and mix.
- Mix baking powder in the chickpea flour in another bowl.
- Add in the chickpea flour and whisk for half a minute to combine well and to help the batter get airy.
- Add the veggies, jalapeno, greens, nutritional yeast and fold in well.
- Heat a non stick pan at medium heat and grease a little.
- Drop the batter on the hot pan and tap once or twice to spread.
- Cover with a lid and cook for 6-7 minutes.
- 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).
- Flip and cook for 5-6 minutes.
- Add more greens and/or non dairy cheese, fold and serve with ketchup, toasts and hash browns.
- 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.
- (This quantity can also make 2 medium-small omelettes. They will cook faster and will be easier to flip)
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