Eosinophilic Esophagitis Friendly Chickpea Flour Omelette
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Learn more →Ingredients
2 servings
For the batter
- 1 cup chickpea flour
- ¾ cup water
- 1 tbsp olive oil, plus more for the pan
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp baking soda
- 1 tsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
For the filling
- ½ cup red bell pepper, finely diced
- ½ cup baby spinach, roughly chopped
- 2 scallions, thinly sliced (green tops only)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, whisk together the chickpea flour, water, 1 tbsp olive oil, cumin, turmeric, baking soda, lemon juice, salt, and black pepper until completely smooth with no lumps. Let the batter rest for 5 minutes — it will thicken slightly to a pourable, crepe-like consistency.
- 2
Heat a 10-inch nonstick skillet over medium heat and add a thin film of olive oil, swirling to coat the surface. Add the red bell pepper and cook, stirring occasionally, until softened, about 3 minutes. Add the spinach and scallion greens and cook until the spinach is just wilted, about 1 minute more. Transfer the filling to a small bowl and wipe the skillet clean.
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