Chickpea omelette with mushrooms and spinach
A savoury omelette made from gram flour, folded round golden mushrooms, tomatoes and spinach. Eggy in feel, if not in flavour, and ready in 20 minutes.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: baking powder.
Method
- Whisk the gram flour, nutritional yeast, turmeric, baking powder and half a teaspoon of salt with 200 ml of cold water until smooth. Let it stand while you cook the filling.
- Slice the mushrooms and spring onion and halve the tomatoes.
- Warm half the oil in a non-stick frying pan over a medium-high heat. Cook the mushrooms for 4 minutes until golden, add the tomatoes and spinach for 1 minute until the leaves wilt, then tip everything onto a plate.
- Wipe the pan, turn the heat to medium and add half the remaining oil. Pour in half the batter and tilt the pan to spread it out.
- Cook for 3 minutes, until the top looks matt and set and the underside is golden. Flip and cook for 1 minute more.
- Slide onto a plate, spoon half the filling over one side and fold. Repeat with the rest of the oil, batter and filling.
- Scatter with the spring onion.
Tip Let the batter stand while you cook the filling; gram flour needs a few minutes to soften. Cook the second omelette while the first one rests.
Per portion
| Energy | 283 kcal |
| Protein | 15 g |
| Carbohydrate | 28 g |
| of which sugars | 5 g |
| Fat | 10 g |
| of which saturates | 1 g |
| Fibre | 8 g |
| Salt | 0.43 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- gram flour100 g
- mushrooms100 g
- spinach60 g
- cherry tomatoes130 g
- spring onion2
- nutritional yeast1 tbsp
- turmeric½ tsp
- baking powder½ tsp
- olive oil1 tbsp
