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Cheesy Chickpea Vegetable Omelet

Step 1
Gather your ingredients.
Step 2
Combine the chickpea flour, salt, pepper, turmeric, and nutritional yeast in a small bowl and whisk well. Stir in the water and mix until a batter forms.
Step 3
Heat a small skillet over medium heat and add the oil. Once hot add the batter and allow to cook undisturbed for 3-4 minutes until the underside begins to brown.
Step 4
Flip the omelet, top with the scallions, and allow to cook for an additional 2-3 minutes until the other side begins to brown. Fold the omelet in half and transfer to a plate.
Step 5
Add the arugula, tomato and avocado to the plate as well as any additional toppings desired (e.g. sriracha) and enjoy.
Step 6
Step 7
Step 8
Prep time
2 minutes
Cook time
6 minutes
Calories
294 Kcal
Serves
1

Ingredients

  • ¼ cup chickpea flour (garbanzo bean flour)
  • ¼ cup water
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon turmeric
  • 2 tablespoons nutritional yeast
  • 1 teaspoon olive oil
  • 1 scallion, sliced
  • 1 medium tomato, sliced
  • 2 avocado slices (about 20 grams)
  • 2 cups baby arugula or spinach

Nutrition

  • Total fat: 9g;
  • Sat fat: 1g;
  • Sodium: 675mg;
  • Total carbs: 35g;
  • Total sugar: 6g;
  • Fiber: 17g;
  • Protein: 19g

Instructions

Step 1
Gather your ingredients.
Step 2
Combine the chickpea flour, salt, pepper, turmeric, and nutritional yeast in a small bowl and whisk well. Stir in the water and mix until a batter forms.
Step 3
Heat a small skillet over medium heat and add the oil. Once hot add the batter and allow to cook undisturbed for 3-4 minutes until the underside begins to brown.
Step 4
Flip the omelet, top with the scallions, and allow to cook for an additional 2-3 minutes until the other side begins to brown. Fold the omelet in half and transfer to a plate.
Step 5
Add the arugula, tomato and avocado to the plate as well as any additional toppings desired (e.g. sriracha) and enjoy.
Step 6
Step 7
Step 8

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