Preparing this chickpea flour omelet with spinach was a pleasant surprise! And not only that, it’s super easy to make, the batter is ready in a few minutes and, unlike chickpea flour crepes, there’s no need to let the batter rest for a few hours!
It’s a vegan main dish that everyone at home will love, at least they approved it here, and in the meantime, I’ve prepared versions with other vegetables that I’ll put on the blog as soon as I can take decent photos.
To be honest, I had tried to make the vegan omelet before, but it always stuck. This time, I measured the chickpea flour and water correctly and used a little more oil, which is needed for perfect results!
If you’re looking for other vegan main dishes, try one of these recipes:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
For unfamiliar ingredients, read the FAQs at the end of the recipe!
- 3/4 cup chickpea flour
- 3/4 cup water
- 12 oz spinach (fresh or frozen is fine)
- 1/2 teaspoon salt
- 1 teaspoon Kala Namak (can be omitted)
- 1 tablespoon nutritional yeast
- to taste spices (suggested: thyme, garlic, and onion powder)
- 1 teaspoon extra virgin olive oil (for the batter)
- 4 teaspoons extra virgin olive oil (for greasing the pan)
- Total points = 16 WW points
- Points per 1 portion (1/3 of omelet) = 5 WW points
Tools
- Bowl
- Whisk
- Spatula
- Lid
- Pan
Steps
As always, prepare and measure all the ingredients, please!
First, prepare the spinach: you can boil them for a couple of minutes in salted water, steam them, or use frozen ones. Or you can do as I do: put the spinach in a large bowl, cover them with slightly salted boiling water, and then drain them. They just need to wilt! Drain them well, squeeze them thoroughly, and chop them into small pieces.
In a bowl, measure 3/4 cup of chickpea flour and add salt, Kala Namak, spices, and nutritional yeast. Mix, then add the water. Mix well with a whisk to obtain a thick batter without lumps.
Add the spinach and incorporate them well into the batter.
You will see that the batter remains very thick. For me, this is the secret to making a good chickpea flour omelet: if the batter is more liquid, it turns into more of a flatbread than an omelet and tends to stick to the pan.
Heat a non-stick pan about 10 inches in diameter well and add 4 teaspoons of oil. When the oil is hot, pour in the batter and level it well with a spatula. The pan I use, the Ballarini, has an indicator that turns red when the pan is ready, so I can’t go wrong.
Place a lid on the pan and let it cook over medium-low heat for 6-7 minutes. Check with the spatula that the omelet comes off easily underneath; otherwise, let it cook for another couple of minutes.
With the help of the lid, flip the omelet and cook the other side in the same way. If you want it more golden, you can continue cooking it on both sides.
And here our chickpea flour omelet with spinach is ready to be enjoyed… I couldn’t resist styling it like Pacman!
How delicious is it? Very much! I must say even the Dutchman approved this one wholeheartedly! And it’s good both hot and cold so I think it would be perfect for a packed lunch or picnic!
I highly recommend trying it, you’ll see how delicious it is! And it can also be made with other vegetables… just the other day I made it with kale stems, and it was so good! But it will need another recipe because it requires a few extra steps…
Let me know if you liked it. I’m waiting for your comments below or in my Facebook Club!.
Enjoy!
By Giovanna Buono
Storage
The omelet can be enjoyed hot right after making or even cold, and you can store it in the fridge for about 3 days. I haven’t tried freezing it yet, the Dutchman eats it all! But I think it would be possible without any issues!
FAQ: Frequently Asked Questions
What is Kala Namak?
Kala Namak is a special salt used a lot in vegan cooking because, more than providing a salty taste, it has a sulfurous smell reminiscent of boiled eggs. Read here: Kala Namak, the “vegans’ salt” that tastes like eggs. You can omit it, but I recommend using it.
What is nutritional yeast?
In this recipe, you’ll also find nutritional yeast, which is a deactivated yeast, not used for leavening but to give a cheese flavor to dishes. For more information, read here: Nutritional Yeast: what it is, how to use it, and why! You can omit it, but in my opinion, you should compensate with more spices as it really makes the omelet tastier.
Does the batter need to rest?
I didn’t let the batter rest, unlike the crepes where I think it’s an important step.
