Making this Chickpea Flour Omelette with Spinach was a delightful surprise! And not only that: it’s super easy to make, the batter is ready in minutes and, unlike chickpea flour crepes, there’s no need to let the dough rest for a few hours!
It’s a vegan main course that everyone at home will love, at least here it’s been approved and in the meantime, I’ve made variations with other vegetables that I’ll put on the blog as soon as I can take decent photos.
To be honest, I had tried doing the vegan omelette in the past but it always stuck. This time I measured the chickpea flour and water correctly and used a bit more oil, which is needed for a perfect result!
If you’re looking for more vegan main courses, try one of these recipes:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All Seasons
Ingredients
For ingredients you’re not familiar with, read 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 (to taste, I suggest: thyme, garlic, and onion powder)
- 1 teaspoon extra virgin olive oil (for the batter)
- 4 teaspoons extra virgin olive oil (to grease the pan)
- Total Points = 16 WW points
- Points per 1 serving (1/3 of the omelette) = 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: place 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 pieces.
In a bowl, measure 100 g of chickpea flour and add salt, Kala Namak, spices, and nutritional yeast. Mix and then add the water. Mix well with a whisk to get 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 omelette: if the batter is more liquid, it becomes more of a flatbread than an omelette and tends to stick to the pan.
Heat a non-stick pan well, about 10.25 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.
Put a lid on the pan and cook over medium-low heat for 6-7 minutes. Check with a spatula that the omelette detaches easily underneath; otherwise, 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, you can continue to cook it on both sides.
And here our Chickpea Flour Omelette with Spinach is ready to be enjoyed… here I’ve styled it like Pacman, I couldn’t resist!
How good is it? Very! I must say even the Dutchman approved it wholeheartedly! And it’s good both hot and cold so I think it would be great for a packed lunch or a picnic!
I highly recommend you try it, you’ll see how delicious it is! And then you can also make it with other vegetables… just the other day I made it with kale stems and how good it was! But that will need another recipe because there are a few extra steps involved…
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 omelette 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 believe it can be done without problems!
FAQ: Frequently Asked Questions
What is Kala Namak?
Kala Namak is a special salt widely used in vegan cooking because it provides a sulfurous smell reminiscent of boiled eggs rather than just a salty taste. Read here: Kala Namak, the “vegan salt” that tastes like eggs. You can omit it, but I recommend using it.
What is nutritional yeast?
In this recipe, you will also find nutritional yeast, which is a deactivated yeast, not used for leavening but just to give dishes a cheesy flavor. To learn more, read here: Nutritional Yeast: What It Is, How to Use It, and Why! You can also omit this, but I think you’ll need to 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.
