Preparing this chickpea flour omelette with spinach was a pleasant surprise! And not only that: it is super easy to make, the batter is ready in just 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 course that everyone at home will love, at least here it got the thumbs up, and I’ve already prepared variations with other vegetables that I’ll share on the blog as soon as I can take decent photos.
Honestly, I had tried making the vegan omelette before, but it always stuck. This time, I measured the chickpea flour and water correctly and used a bit more oil needed for a perfect outcome!
If you’re looking for other vegan main courses, try one of these recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
For unfamiliar ingredients, check the FAQs at the end of the recipe!
- 3/4 cup chickpea flour
- 3/4 cup water
- 12 oz spinach (fresh, but frozen is also 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 the omelette) = 5 WW points
Tools
- Bowl
- Hand whisk
- Spatula
- Frying pan
- Lid
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, then drain. They should just wilt! Drain well, squeeze them very well, and cut them into small pieces.
In a bowl, measure 3/4 cup of chickpea flour and add salt, Kala Namak, spices, and nutritional yeast. Mix and then add the water. Mix well with a whisk to obtain a thick, lump-free batter.
Add the spinach and incorporate them well into the batter.
You’ll see that the batter will remain very thick. This is my secret to making a good chickpea flour omelette: if the batter is more liquid, it turns out more like a pancake than an omelette and tends to stick to the pan.
Heat a non-stick pan about 10 inches and add 4 teaspoons of oil. When the oil is hot, pour 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.
Cover the pan with a lid and let it cook on medium-low flame for 6-7 minutes. Check with the spatula that the omelette easily detaches underneath, otherwise let it cook for another couple of minutes.
With the help of the lid, flip the omelette and cook the other side in the same way. If you want it more golden brown, you can continue to cook it on both sides.
And here our chickpea flour omelette with spinach is ready to be enjoyed… here I have it posed Pacman style, I couldn’t resist!
And how good is it? So good! I must say that even the Dutch approved it with full marks! And it’s good both hot and cold, so I think it’s perfect for take-away meals or a picnic!
I highly recommend trying it, you’ll see how delicious it is! And you can also make it with other vegetables… just the other day I made it with black kale stems and it was so good! But that will require another recipe as it needs a few more steps…
Let me know if you liked it. I look forward to your comments below or in my Facebook Club!.
Enjoy!
By Giovanna Buono
Storage
The omelette can be enjoyed hot right after it’s made or even cold and you can store it in the fridge for about 3 days. I haven’t tried freezing it yet, the Dutch eats it all! But I believe it’s possible without issues!
FAQ: the most frequent 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 a hard-boiled egg. Read here: Kala Namak, the ‘vegan salt’ that tastes like eggs. You can omit it, but I recommend using it.
What is nutritional yeast?
This recipe also includes nutritional yeast, which is a deactivated yeast, not used for leavening but only to give the dishes a cheesy flavor. For more information, read here: Nutritional Yeast: what it is, how to use it and why! You can omit this too, but in my opinion, you should compensate with more spices as it really makes the omelette more flavorful.
Does the batter need to rest?
I did not let the batter rest, unlike crepes where I think it’s an important step.
