This chickpea omelet is not only delicious, it's also gluten-free and super-healthy. The spinach and mushroom filling will provide you with a bunch of iron to start the day strong, and the added garlic will help you lower your cholesterol and regulate your blood-sugar levels. Quite the opposite of what an egg omelet would do!
1/2 cup chickpea flour
1/2 cup almond milk (unsweetened)
1 teaspoon apple cider vinegar
1 tablespoon nutritional yeast
1 teaspoon garlic (chopped)
1/2 onion (medium)
1/4 teaspoon turmeric
1/4 teaspoon baking powder
Sea salt to taste
Black pepper to taste
2 cups baby spinach (fresh)
3 teaspoons garlic
1 cup mushroom (white button)
1 cup cherry tomatoes
1/2 avocado (diced)
Combine all the ingredients for the omelet (chickpea flour, almond milk, apple cider vinegar, nutritional yeast, garlic, onion, turmeric, baking powder, salt and pepper) in a blender and blend until smooth. The mixture should resemble pancake batter.
Heat a nonstick skillet over medium heat and add some water. Dice the other half onion and crush the garlic, then add them to the skillet. Cook until the onion is translucent.
Add the mushrooms to the skillet and cook until they start to soften. Then add the spinach and cook until the mushrooms and spinach are cooked through. Add half the cherry tomatoes and cook them for a minute or two as well. Transfer the spinach and mushroom mixture to a plate.
Use the same skillet to make the omelet. Add a little bit of coconut or olive oil to the skillet, then pour in half the batter and cook until bubbles start to appear. Add half the spinach mixture and cook for about 3 minutes. Fold over half of the omelet and cook for another minute. Then turn off the heat, cover the skillet and allow the omelet to steam for another 5 minutes.
Repeat this process with the other half of the batter and spinach mix.
Serve with a garnish of cherry tomatoes, diced avocado, and some fresh coriander.
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