Fructose Free 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
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, 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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