Eosinophilic Esophagitis Friendly Vegan Chickpea Omelet
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Learn more →Ingredients
2 servings
For the batter
- 1 cup chickpea flour
- 1 cup water
- 2 tbsp nutritional yeast
- ½ tsp baking powder
- ½ tsp ground turmeric
- ¼ tsp black salt (kala namak)
- ¼ tsp ground black pepper
- 1 tbsp olive oil, divided
For the filling
- ½ cup red bell pepper, finely diced
- ½ cup baby spinach, roughly chopped
- 2 scallions, green tops only, thinly sliced
- ¼ tsp salt
For serving
- 2 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Whisk together the chickpea flour, water, nutritional yeast, baking powder, turmeric, black salt, black pepper, and 1/2 tbsp of the olive oil in a mixing bowl until completely smooth with no lumps. Let the batter rest for 5 minutes so the chickpea flour fully hydrates — it should be pourable and slightly thicker than heavy cream.
- 2
Heat the remaining 1/2 tbsp olive oil in a large non-stick skillet over medium heat until shimmering. Add the red bell pepper and cook, stirring occasionally, until softened, about 3 minutes. Add the scallion greens and spinach and cook, stirring, until the spinach is wilted, about 1 minute more. Season with the salt, then transfer the filling to a small bowl and wipe the skillet clean.
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