The baked chickpea omelette with mushrooms and spinach is one of those recipes that smell like home and goodness, perfect for those who love to eat light but without sacrificing taste.
What makes it special is the chickpea flour, which naturally replaces eggs and creates a soft and compact texture. The champignon mushrooms add an irresistible woodland touch, while the fresh spinach brings color and lightness.
It’s a smart recipe, 100% plant-based, ideal for a fall lunch, brunch, or quick dinner. And if you want to make it even more flavorful, add a tablespoon of nutritional yeast flakes: the result will be surprising! 🍂
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- Homemade Chickpea Gnocchi with Arugula Pesto and Peppers
- Easy, Healthy and Tasty Vegan Recipes
- Fresh Spinach Pasta made with only 2 ingredients!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, All Seasons
Ingredients to prepare the Baked Chickpea Omelette with Mushrooms and Spinach
- 1 1/2 cups chickpea flour
- 1 2/3 cups water
- 7 oz champignon mushrooms
- 7 oz spinach
- 1 clove garlic
- 5 tbsps extra virgin olive oil
- chopped parsley
- salt
- pepper
Tools to prepare the Baked Chickpea Omelette with Mushrooms and Spinach
- Bowl
- Whisk
- Frying Pan
- Baking Pan
- Oven
- Parchment Paper
- Knife
- Cutting Board
How to prepare the Baked Chickpea Omelette with Mushrooms and Spinach
In a large bowl, pour the chickpea flour, a scant teaspoon of salt, pepper, and chopped parsley. Slowly add the water, stirring with a whisk to obtain a smooth and lump-free mixture, and add 2 tablespoons of olive oil.
Cover with a kitchen towel and let rest for 1 hour at room temperature.
Clean the champignons by removing the earthy part, then slice them. In a pan, heat 2 tablespoons of oil with the chopped garlic clove, add the mushrooms, and season with salt and pepper. Cook over medium heat for about 5 minutes, until the released water has evaporated. Wash and dry the spinach leaves well, then finely chop and add them to the mushrooms. Cook until soft.
Line a baking pan with a sheet of wet and squeezed parchment paper, grease it with a little oil, pour the chickpea mixture, level it, and spread the mushrooms with spinach on top.
Bake in a preheated static oven at 392°F for 20-25 minutes, until the surface is golden.
Let it cool slightly, then remove the baked chickpea omelette from the oven and serve it in slices. It’s excellent hot, warm, or even cold!
Storage
Store the vegan omelette in the refrigerator for 2-3 days, well covered with plastic wrap or in an airtight container.
It can be enjoyed at room temperature or slightly reheated in the oven or pan.
Store the vegan omelette in the refrigerator for 2-3 days, well covered with plastic wrap or in an airtight container.
It can be enjoyed at room temperature or slightly reheated in the oven or pan.
Tips
For a more intense flavor, add nutritional yeast flakes or a pinch of turmeric for a nice golden color.
You can enrich the batter with a tablespoon of plant milk for a creamier texture.
Do not skip the resting time: it helps the chickpea flour to swell and makes the chickpea omelette more digestible. Remove the foam that forms on the surface after resting with a spoon.
Variations
With seasonal vegetables: try replacing the mushrooms and spinach with roasted pumpkin, artichokes, or zucchini.
In the pan: you can also cook it on the stove, on low heat, for about 15 minutes per side with a lid.
With caramelized red onion: for an irresistible sweet and autumnal note.
FAQ (Questions and Answers)
Can I prepare it in advance?
Yes! It’s also great the next day when the flavors have melded better.
Can I freeze it?
Sure, slice it and store it in the freezer for up to 2 months.
Is chickpea flour necessary?
Yes, it’s the base of the recipe and replaces eggs by naturally binding the mixture.
Is nutritional yeast mandatory?
No, but it makes the chickpea omelette even more tasty and complete.
