Lush Chickpea Flour Omelette

As an easy nutritious, protein-rich breakfast, we’re offering you this  vegetable omelet. Low-calorie and mineral-rich chickpea flour also contains vitamin B6  so vital for a healthy immune.


  • 1¼ cups chickpea flour
  • ¼ teaspoon baking powder

  • ¼ teaspoon dried turmeric

  • 1 tablespoon dried herbs of your choice (optional)

  • 1¼ cup water or almond milk, plus more if necessary to achieve a pourable consistency

  • 2 teaspoons freshly squeezed lemon juice

  • ½ medium onion, diced
  • 2 scallions, sliced
  • ¼ cup chopped mushrooms
  • ½ cup tomatoes, diced
  • 2 handfuls of baby kale, chopped finely
  • ¼ teaspoons Sea salt
  • ¼ teaspoon black pepper

Step by Step Instructions

Combine chickpea flour, baking powder, dried turmeric, dried herbs, in a medium-sized bowl. Add water/almond milk and lemon juice and use a whisk to stir together, getting rid of any clumps. The consistency of the batter should be pourable and not too thick. Add 1-2 tablespoons of water and stir again, if necessary, to achieve the proper consistency.

I use non-teflon non-stick skillets to fry without oil.  Place vegetables into the skillet. Sauté over medium flame for 3-5 minutes.  Pour the batter over your vegetables. Place a lid over the pan to help it cook faster. Reduce the heat to medium-low and let the omelet cook for 3-4 minutes.

Once the top of the omelet has started to cook, use a spatula to help flip the omelet onto the other side. If it breaks, it’s ok because it doesn’t have to be perfect. Reduce the heat to low, and let it cook for another 3-4 minutes. It is better to make it on the softer side.

Serve hot right out of the skillet.


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