Fructose Free 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
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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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