Recipes › Breakfast

• Breakfast
• 13 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Chickpea flour omelette with spinach and mushrooms

Egg-free besan omelette filled with mushrooms, spinach and tomato (vegan, gluten-free).

Calories

509

Protein

39 g

Carbs

49 g

Fat

20 g

Per serving. Makes 1 serving.

Ingredients

• 60 g Chickpea flour
• 120 ml Soy milk, unsweetened
• 0.3 tsp Ground turmeric
• 0.3 tsp Black pepper
• 1 tsp Olive oil
• 80 g Mushrooms
• 40 g Spinach
• 1 Tomato
• 100 g Firm tofu

Contains: Soybeans. Always check the labels of what you buy.

Method

1. Whisk the chickpea flour, soy milk, turmeric and black pepper into a smooth batter. Rest for 5 minutes.
2. Slice the mushrooms and crumble the tofu.
3. Heat the oil in a non-stick frying pan and fry the mushrooms and tofu for 3 minutes. Add the spinach and stir until wilted. Spread out evenly.
4. Pour the batter over and cook over a medium heat for 3 minutes until set underneath.
5. Flip carefully and cook for 2 minutes more. Serve with the sliced tomato.

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