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Spinach Mushroom Omelette with Avocado

Spinach Mushroom Omelette with Avocado

This spinach mushroom omelette is a healthy alternative to traditional omelettes, made with chickpea flour and flavored with spices.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 omelettes
Course: Breakfast
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Omelette
  • 1 teaspoon cooking oil of choice Olive oil or coconut oil works well.
  • ¼ cup chickpea flour
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon baking powder
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon kala namak black salt This gives the omelette its eggy smell and flavor.
  • ⅛ teaspoon kosher salt Can substitute with more black salt.
  • ¼ teaspoon black pepper
  • ⅓ cup water

Equipment

  • Non-stick skillet
  • Mixing Bowl

Method
 

  1. Heat the cooking oil in a non-stick skillet over medium heat.
  2. In a mixing bowl, combine chickpea flour, nutritional yeast, baking powder, turmeric, kala namak black salt, kosher salt, black pepper, and water. Whisk until smooth.
  3. Pour the mixture into the skillet and cook for about 5 minutes, or until the edges lift easily.
  4. Flip the omelette and cook for an additional 2 minutes.

Notes

This omelette pairs well with avocado for added creaminess.