This light and savory omelet is made entirely from chickpea flour instead of eggs, making it a perfect plant-based breakfast. It’s rich in protein, quick to prepare, and full of Mediterranean-inspired flavors. The combination of bell peppers, spinach, and aromatic spices gives it both color and texture, while the hint of black salt adds that familiar “eggy” taste without using any animal products. Ideal for busy mornings or a healthy weekend brunch.
Yield: 1 serving | Prep time: 5 minutes | Cook time: 10 | Total time: 15 minutes
Ingredients:
- ½ cup chickpea flour (besan)
- ¼ teaspoon turmeric powder.
- ¼ teaspoon black salt (kala namak, optional for an eggy flavor)
- ¼ teaspoon garlic powder.
- ¼ teaspoon baking powder (for extra fluff)
- ¼ cup water or unsweetened plant-based milk
- 1 teaspoon of olive oil
- ¼ cup diced bell peppers
- ¼ cup chopped spinach
- 1 tablespoon finely chopped onion
- Black pepper, to taste.
Instructions:
- In a medium bowl, whisk together chickpea flour, turmeric, black salt, garlic powder, baking powder, and water until smooth. Let the batter rest for 5 minutes.
- Warm olive oil in a skillet over medium heat. Add onions, bell peppers, and spinach, and sauté for 2–3 minutes until softened.
- Pour the chickpea mixture over the vegetables, spreading evenly like a pancake. Cook for 3–4 minutes until bubbles form on top.
- Flip carefully and cook for another 2 minutes until golden brown.
- Serve warm with fresh greens, tomato slices, or a drizzle of extra virgin olive oil.
Nutrition (per serving):
Calories: 240| Protein: 12g | Carbs: 24 g | Fat: 10 g |
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