I have been obsessed with this dish lately, it’s the perfect breakfast or brunch recipe but it’s also great for dinner when you want something quick and filling.
Tofu & Chickpeas Spinach omelette
Thanks to the tofu and chickpea flour it’s high in protein and fibre and it packs a good amount of veggies, especially if you are generous with the filling. I love stuffing it with mashed avocado, cherry tomatoes and more greens but other great options are hummus, roasted veggies like courgette and peppers and pesto.
- ¼ cup of chickpea flour (also called gram flour)
- ¼ cup of water
- 170g of silken tofu
- 1/3 cup of baby spinach
- 2 tablespoons of nutritional yeast
- 1 tablespoon of potato starch or corn flour
- ½ teaspoon of black pepper
- ½ teaspoon of sea salt
- ½ teaspoon of smoked paprika
- 1 teaspoon of coconut or olive oil for cooking
Place all the ingredients for the omelette apart from the spinach into your Ninja blender and blend until you have a smooth and creamy batter.
You might need to scrape the sides and blend again.
Add the spinach in and only pulse few times. You don’t want the spinach to blend completely.
Heat up the oil in a non stick frying pan on a medium heat.
Pour the batter into the pan and shake it around to form a round omelette kind of shape.
Cook it onto one side for 4-5 minutes until the top has solidified slightly.
Flip the omelette on the other side and put a lid on and cook it for another 5 minutes.
Serve the omelette while still hot with:
Extra fresh spinach or mixed greens