By Juanita Franco
In a mixing bowl, combine chickpea flour, turmeric, salt, and black pepper. Gradually whisk in water to form a smooth batter.
Heat 1 tablespoon of olive oil in a non-stick frying pan over medium heat. Add the sliced mushrooms and sauté until they are golden and tender, about 5-7 minutes. Remove from pan and set aside.
In the same pan, add another tablespoon of olive oil. Add the baby spinach and sauté until just wilted, about 2 minutes. Remove from pan and set aside with the mushrooms.
Re-whisk the chickpea batter briefly and pour half of it into the same frying pan, spreading it to form an even omelette. Cook over medium heat until bubbles form on the surface and the edges look set, about 4-5 minutes.
Gently flip the omelette and cook the other side for another 2-3 minutes until fully set and golden.
Slide the omelette onto a plate, and top with half of the sautéed mushrooms and spinach. Fold the omelette over the filling to enclose it.
Repeat with the remaining chickpea batter and filling to make the second omelette.
Serve the omelettes warm, garnished with additional black pepper if desired.
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By Juanita Franco
This Vegetarian Vegan Breakfast Gluten-Free recipe is ready in 25 minutes and features chickpea flour, water, mushrooms and other delicious ingredients. Contains 380 calories total.
In a mixing bowl, combine chickpea flour, turmeric, salt, and black pepper. Gradually whisk in water to form a smooth batter.
Heat 1 tablespoon of olive oil in a non-stick frying pan over medium heat. Add the sliced mushrooms and sauté until they are golden and tender, about 5-7 minutes. Remove from pan and set aside.
In the same pan, add another tablespoon of olive oil. Add the baby spinach and sauté until just wilted, about 2 minutes. Remove from pan and set aside with the mushrooms.
Re-whisk the chickpea batter briefly and pour half of it into the same frying pan, spreading it to form an even omelette. Cook over medium heat until bubbles form on the surface and the edges look set, about 4-5 minutes.
Gently flip the omelette and cook the other side for another 2-3 minutes until fully set and golden.
Slide the omelette onto a plate, and top with half of the sautéed mushrooms and spinach. Fold the omelette over the filling to enclose it.
Repeat with the remaining chickpea batter and filling to make the second omelette.
Serve the omelettes warm, garnished with additional black pepper if desired.
Calories per Serving: 380
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