Vegan Spinach Omelette Recipe
Introduction
This vegan spinach omelette is a quick and healthy plant-based breakfast packed with flavor. Made with chickpea flour and fresh spinach, it’s a perfect dairy-free alternative to a traditional omelette.
Ingredients
- 30g gram (chickpea) flour
- ¼ tsp dried oregano
- 1 tbsp nutritional yeast
- 2 tsp rapeseed oil
- 80g baby spinach
- 80ml water
Instructions
- Step 1: In a bowl, whisk together the chickpea flour, dried oregano, nutritional yeast, and 80ml water until smooth.
- Step 2: Heat the rapeseed oil in a 19cm non-stick frying pan over medium heat. Pour in the batter and tilt the pan to evenly cover the base.
- Step 3: Pile the baby spinach over the top of the batter. Cover the pan and cook on low heat for 5-6 minutes until the spinach wilts and the base of the omelette is cooked but still moist.
- Step 4: Carefully roll the omelette in the pan to enclose the spinach, then slide it onto a plate and serve immediately.
Tips & Variations
- For extra flavor, add a pinch of garlic powder or chopped fresh herbs like chives or parsley to the batter.
- You can substitute rapeseed oil with olive oil or coconut oil depending on your preference.
- Try adding diced tomatoes or sautéed mushrooms along with the spinach for more texture.
Storage
Store any leftover omelette wrapped in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave to avoid drying it out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this omelette gluten-free?
Yes, chickpea flour is naturally gluten-free. Just ensure your nutritional yeast and other ingredients are certified gluten-free if needed.
Can I add other vegetables to this omelette?
Absolutely! Feel free to mix in diced bell peppers, onions, or mushrooms to customize your omelette.
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Vegan Spinach Omelette Recipe
- Total Time: 11 minutes
- Yield: 1 serving 1x
- Diet: Vegan
Description
A light and healthy vegan spinach omelette made with chickpea flour, seasoned with oregano and nutritional yeast for a cheesy flavor. This simple skillet recipe is perfect for a nutritious breakfast or light meal, featuring tender wilted spinach wrapped in a protein-packed batter.
Ingredients
Omelette Batter
- 30g gram (chickpea) flour
- ¼ tsp dried oregano
- 1 tbsp nutritional yeast
- 80ml water
Vegetables and Cooking
- 2 tsp rapeseed oil
- 80g baby spinach
Instructions
- Prepare the batter: In a bowl, whisk together the gram flour, dried oregano, and nutritional yeast with 80ml of water until you have a smooth, lump-free batter.
- Heat the pan and oil: Warm 2 teaspoons of rapeseed oil in a 19cm non-stick frying pan over medium heat, ensuring the oil coats the base evenly.
- Cook the omelette base: Pour the chickpea batter into the pan and swirl gently to cover the entire base with a thin layer. This helps form the omelette shape.
- Add the spinach and cover: Pile 80g of fresh baby spinach evenly over the batter. Then cover the pan with a lid and cook over low heat for 5 to 6 minutes, allowing the spinach to wilt and the base to cook through but remain moist.
- Roll and serve: Carefully roll the omelette over in the pan to enclose the wilted spinach. Slide it onto a plate and serve immediately while hot.
Notes
- Use a non-stick frying pan to prevent sticking and make flipping easier.
- Cook gently on low heat to ensure the batter sets without browning too much.
- You can add herbs like parsley or chives for extra flavor.
- This omelette is best eaten fresh as it can become soggy if left to cool.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Vegan
Keywords: vegan spinach omelette, chickpea flour omelette, vegan breakfast, healthy vegan recipes, plant-based omelette
