Eggs are such a breakfast staple for so many of us but with egg prices going through the roof, we need options! Enter this Spiced Chickpea Omelet that checks the breakfast boxes without breaking the bank. Plus it’s good for you (packed with fiber and micronutrients) and most importantly, at least for me, DELICIOUS!
Here’s a little primer on chickpea flour. It’s packed with vitamins and minerals like folate, magnesium and manganese as well as plant based protein and fiber which not only feeds the friendly bugs in your microbial ecosystem but may also help lower cholesterol (unlike eggs, which for many folks, can raise cholesterol, especially in excess!)
Whether or not you eat eggs and / or are willing to cough up the exorbitant dollars for them these days, adding this chickpea omelet to your rotation will bring more plant based goodness into your life and what’s not to love about that.
NOTE: The black salt here adds a sulfur like note to mimic the flavor of eggs but if you don’t have it, don’t sweat it. It will still be delicious!
RECIPE
Yield
4 servings
Ingredients
1 cup chickpea flour
1 cup water
1/2 teaspoon salt plus more to taste
1/4 teaspoon black salt
1/4 teaspoon black pepper
2 tablespoons olive or avocado oil
1/2 red onion, sliced
1/2 cup chopped red bell pepper
1-2 cups baby spinach
1/2 teaspoon turmeric
1 teaspoon smoked paprika
1/4 cup shredded cheddar cheese (optional)
Freshly chopped cilantro to garnish
Method
In a large bowl, mix the chickpea flour, water, salt, black salt and pepper and whisk until you have a smooth batter. Let it sit for 10 minutes to allow the chickpea flour to hydrate completely.
In an 8-10 inch diameter skillet, heat the oil on medium high heat until it shimmers. Add the onions and peppers and sautee for 3 minutes until softened. Add the spinach and sautee for a couple of minutes until wilted. Add the turmeric and paprika and sautee for 1-2 minutes until fragrant and well incorporated.
Lower the heat to medium low and add the chickpea flour batter and swirl to distribute evenly around the pan. Cover and cook for about 3-5 minutes until the sides have begun to set. Once you can gently life off the sides, sprinkle with the cheddar cheese and place in the oven under the broiler for 2-3 minutes until the top is golden brown and the cheese is gooey and melted. Sprinkle with fresh cilantro if you like, slice into wedges and serve with a dollop of greek yogurt or your favorite chutney. It’s also great atop avodaco toast!
