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Golden chickpea flour omelette folded on a white plate with feta, spinach, red pepper, and cherry tomatoes

High Protein Chickpea Omelette

A chickpea flour and egg omelette loaded with vegetables, ready in 20 minutes, and packing over 20g of protein per serving.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

Omelette Batter
  • 60 g (1/2 cup) chickpea flour (besan) sifted
  • 4 large eggs
  • 60 ml (1/4 cup) water
  • 1/4 tsp ground turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper freshly ground
Filling
  • 2 tsp olive oil divided
  • 1 small (about 80 g) red bell pepper finely diced
  • 40 g (1 1/2 cups loosely packed) baby spinach roughly chopped
  • 3 green onions thinly sliced
  • 6 cherry tomatoes halved
  • 30 g (3 tbsp) feta cheese crumbled, optional

Method
 

Make the Batter
  1. Combine chickpea flour, water, turmeric, garlic powder, salt, and pepper in a medium mixing bowl. Whisk until smooth with no lumps.
  2. Add the eggs and whisk again until fully incorporated. The batter should be pourable but slightly thicker than regular egg batter. Let it rest for 5 minutes.
Cook the Filling
  1. Heat 1 tsp olive oil in a 10-inch nonstick skillet over medium heat. Add the diced bell pepper and cook for 2 minutes, stirring occasionally, until slightly softened.
  2. Add the chopped spinach and cook for 1 minute until wilted. Remove the vegetables from the pan and set aside.
Cook the Omelette
  1. Wipe the skillet clean and return to medium-low heat. Add 1/2 tsp olive oil and swirl to coat.
  2. Pour in half the batter and tilt the pan to spread it into an even round. Scatter half the cooked vegetables, green onions, and cherry tomatoes over one half of the omelette.
  3. Cover the pan with a lid and cook for 3 to 4 minutes until the edges look set and the top is no longer wet.
  4. Sprinkle half the feta over the filled side if using, then fold the plain half over the filling. Slide onto a plate.
  5. Repeat with the remaining batter and filling to make the second omelette. Serve immediately.

Notes

Black salt (kala namak) added to the batter gives a more egg-like flavor, especially useful if you're reducing whole eggs and adding extra egg whites.