Recipe Chickpea Flour Omelette with Avo & Asian Veggies
Gluten-free option
Protein-packed
Soy-free option
Refined sugar free
Oil-free option
Nut-free option
Budget friendly
Easy peasy
One-pot recipe
Kid-friendly
Comfort food
Breakfast & brunch
If you’re new to chickpea flour (also called besan flour), it’s time to get around it. This fluffy omelette is both gluten-free and packed with protein and nutrients. A beautiful canvas on which to paint your avo and fill with veggies!
You will need
Serves 2
- 1 cup chickpea flour
- 1 cup any plant-based milk, such as almond, soy or coconut
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon baking powder
- Salt and pepper to taste
- 1 tablespoon olive oil (or sub water)
Filling and topping
- 1 tablespoon sesame oil (or sub water)
- 2 bunches bok choy, chopped or halved
- 1 cup bean sprouts
- 1 avocado, mashed
Recipe: Rainbow Nourishments
Directions
-
Step 1
To make the omelette batter, whisk all ingredients except the olive oil in a bowl until there are no lumps. Set aside.
-
Step 2
Add the sesame oil to a large non-stick fry pan over high heat. Fry the boy choy until golden brown. Set aside the bok choy.
-
Step 3
On the same fry pan, add the olive oil and half of the chickpea flour batter. Swivel the pan to allow the batter to spread into a thin circle. When the edges of the omelette are cooked, bubbles have emerged on the surface and underneath the omelette is a light golden brown, flip the omelette. When underneath the omelette has turned golden brown, remove.
-
Step 4
Repeat for the remaining half of the batter.
-
Step 5
Place each omelette on a serving plate and spread the mashed avocado on half of each omelette. Top with the bean sprouts and fold over the omelette. Serve with a side of bok choy.
Recipe: Rainbow Nourishments
More oil-free recipes
Chickpea Flour Omelette with Avo & Asian Veggies
Directions
10 mins to prep
15 mins to cook
-
Step 1
To make the omelette batter, whisk all ingredients except the olive oil in a bowl until there are no lumps. Set aside.
-
Step 2
Add the sesame oil to a large non-stick fry pan over high heat. Fry the boy choy until golden brown. Set aside the bok choy.
-
Step 3
On the same fry pan, add the olive oil and half of the chickpea flour batter. Swivel the pan to allow the batter to spread into a thin circle. When the edges of the omelette are cooked, bubbles have emerged on the surface and underneath the omelette is a light golden brown, flip the omelette. When underneath the omelette has turned golden brown, remove.
-
Step 4
Repeat for the remaining half of the batter.
-
Step 5
Place each omelette on a serving plate and spread the mashed avocado on half of each omelette. Top with the bean sprouts and fold over the omelette. Serve with a side of bok choy.
You will need
Serves 2
- 1 cup chickpea flour
- 1 cup any plant-based milk, such as almond, soy or coconut
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon baking powder
- Salt and pepper to taste
- 1 tablespoon olive oil (or sub water)
Filling and topping
- 1 tablespoon sesame oil (or sub water)
- 2 bunches bok choy, chopped or halved
- 1 cup bean sprouts
- 1 avocado, mashed