In a mixing bowl, combine the chickpea flour, dried oregano, and nutritional yeast. Gradually add 80ml of water, whisking continuously to form a smooth batter.
Warm the rapeseed oil in a 19cm non-stick frying pan over medium heat. Pour the prepared batter into the pan, ensuring it spreads evenly to cover the base.
Evenly distribute the fresh baby spinach over the batter. Cover the frying pan and let it cook on low heat for about 5-6 minutes. During this time, the spinach should wilt, and the omelette base should cook while retaining some moisture.
Gently roll the omelette in the pan, wrapping the wilted spinach within. Carefully transfer the omelette to a plate, and it's ready to be savored!
Special Notes and Tips:
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Chickpea Flour: This is a gluten-free flour that's rich in protein and fiber. It's a great substitute for eggs in vegan recipes.
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Nutritional Yeast: This ingredient adds a cheesy flavor without any dairy. It's also a good source of B vitamins.
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Spinach Substitution: Feel free to swap out spinach for other leafy greens like kale or chard, depending on your preference.
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Serving Suggestion: This omelette pairs wonderfully with vegan sour cream, salsa, or a side of avocado slices.
Indulge in this vegan spinach omelette and kickstart your day with a burst of plant-powered energy!
Ingredients
Directions
In a mixing bowl, combine the chickpea flour, dried oregano, and nutritional yeast. Gradually add 80ml of water, whisking continuously to form a smooth batter.
Warm the rapeseed oil in a 19cm non-stick frying pan over medium heat. Pour the prepared batter into the pan, ensuring it spreads evenly to cover the base.
Evenly distribute the fresh baby spinach over the batter. Cover the frying pan and let it cook on low heat for about 5-6 minutes. During this time, the spinach should wilt, and the omelette base should cook while retaining some moisture.
Gently roll the omelette in the pan, wrapping the wilted spinach within. Carefully transfer the omelette to a plate, and it's ready to be savored!