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
Scale
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
