Vegan Chickpea Omelette with Curried Sweet Potato and Spinach from Desiree Nielsen’s Good for Your Gut
When I was transitioning to a plant-based diet, dairy substitutes came easy to me, but I could not figure out how to recreate my favourite egg-based dishes. Then some genius figured out that chickpea flour—a staple in many South Asian kitchens—would work. Chickpea flour offers filling protein and plenty of minerals to make it a truly nutritious substitute. This omelette is one of my favourite breakfasts and it also transitions into a terrific dinner. Once you master it, you can stuff this omelette with any of your favourite fillings—from spinach and tofu feta cheese to roasted red peppers and onions.
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Servings: 4 servings
Ingredients
- ROASTED VEGETABLES
- 1 large sweet potato - scrubbed and chopped into ¾-inch (2 cm) cubes (about 3 cups/750 ml)
- ½ red onion - thinly sliced into half-moons
- 1 tablespoon 15 ml + 1 teaspoon (5 ml) avocado oil, divided, plus more for the pan
- ¾ teaspoon 3 ml curry powder, divided
- ¼ teaspoon 1 ml garam masala
- ¼ teaspoon 1 ml salt, plus more for seasoning
- 4 cups 1 L packed baby spinach
- CHICKPEA OMELETTE
- 1 cup 250 ml chickpea flour
- ¾ teaspoon 3 ml salt
- ¼ teaspoon 1 ml baking powder
- ¼ teaspoon 1 ml ground turmeric
- 1¼ cups 300 ml water
Instructions
- Roast the vegetables: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, toss the sweet potato and red onion with 1 tablespoon (15 ml) of the avocado oil, ½ teaspoon (2 ml) of the curry powder, garam masala, and salt. Spread the vegetable mixture onto the prepared baking sheet, ensuring that the red onion is not close to the edges of the sheet to avoid burning. Roast until the sweet potato is fork-tender, 23 to 25 minutes.
- Toss the spinach in the same bowl with the remaining 1 teaspoon (5 ml) avocado oil and ¼ teaspoon (1 ml) curry powder, and a pinch of salt. Place the spinach on top of the vegetable mixture and roast for 2 minutes more to wilt the spinach.
- Make the chickpea omelette: In a medium bowl, whisk together the chickpea flour, salt, baking powder, and turmeric. Whisk in the water and let sit for 10 minutes to hydrate the flour.
- Heat a medium nonstick skillet over medium heat and brush with a bit of avocado oil. When the oil is hot, pour ⅓ cup (75 ml) of the batter into the pan. (You should hear it sizzle. If the pan is not hot enough, it might be harder to flip the omelette.) Cook for about 1 minute. You’ll see little bubbles on the surface, and it should look dry. Carefully run a spatula under the edges of the omelette, flip, and cook for 30 seconds. Transfer the omelette to a rack lined with parchment paper or keep warm in the oven. Cook the remaining 3 omelettes.
- To serve, divide the roasted vegetables among the omelettes along one side and fold over.
Notes
You can make these omelettes ahead of time, which makes them great for meal prep. Keep the roasted vegetable mixture separately in an airtight container in the fridge. Store the omelettes, separated by parchment paper to avoid sticking, in a large airtight plastic bag in the fridge for up to 3 days. Reheat the omelettes in a nonstick skillet, covered, for a minute or so.
Find more recipes by Desiree on her website and Instagram.
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