Chickpea Omelette w Avocado, Spinach & Mushrooms

Serve 4

Are you stuck for time and need to sort a quick meal? Look no further. This is a delicious gluten and dairy friendly recipe to satisfy for breakfast, lunch or dinner. Try getting creative and play around with using different mushroom types such as enoki or oyster mushrooms for slightly different flavour explosions. We promise, this won’t disappoint.

The chickpea omelette:
1 block (300g) silken tofu
1 cup chickpea flour
¼  cup nutritional yeast
150ml plant-based milk
1 tbsp apple cider vinegar
2 tsp cornstarch
2 tsp baking powder
2 tsp garlic powder
2 tsp ground turmeric
2 tsp smoked paprika
1 tsp ground cumin
S & P to taste

The filling & topping:
100g baby spinach
300g white button mushrooms, sliced
1 red onion, thinly sliced
2 avocado, sliced
Fresh microgreens
S & P to taste
Oil for cooking

 

Chickpea Omelette w Avocado, Spinach & Mushrooms

Method

The method:
In a blender, place all the ingredients for the omelette and blend until smooth and creamy

Set the batter aside for around 10 minutes to let it rest and thicken up slightly

Meanwhile, in a frying pan/skillet, with medium-high heat, sauté sliced mushrooms with oil and pinch salt until golden brown and set aside. Arrange mushrooms with gaps in between and cook mushrooms in batches for the best result

Return to the same pan, with medium low heat, lightly sauté baby spinach until spinach is slightly wilted but still fresh and set aside. Avoid over cooking the spinach.

To make the omelette, in a large non-stick frying pan, heat up oil with medium-high heat and pour batter in to create a round circle

Cook the omelette for 3-4 minutes or until the top is set and use a spatula to gently loosen the omelette from the bottom of the pan and carefully flip and cook it for another 2-3 minutes or until cooked

Serve up the omelette warm with spinach, mushrooms, onion slices and top up with sliced avocados and some fresh microgreens on the side

chickpea omelette with avocado
Recipe created for The Avo Tree by Ting Xu @alittlepositivityeveryday

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