Vegan chickpea and courgette omelette

Name: Vegan chickpea and courgette omelette
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 120 g Chickpea flour; 200 ml Water; 200 g Courgettes; 40 g Spring onion; 1 g Turmeric; 5 g Nutritional yeast flakes; 20 ml Extra virgin olive oil; 3 g Fine salt

2 servings · Prep 15 min · Cooking 15 min · Easy

An egg-free omelette made with chickpea flour, courgettes and spring onion.

Ingredients

Chickpea flour120 g
Water200 ml
Courgettes200 g
Spring onion40 g
Turmeric1 g
Nutritional yeast flakes5 g
Extra virgin olive oil20 ml
Fine salt3 g

Allergens

None of the 14 main allergens in the ingredients.
May contain traces of: Gluten.

Method

Mix the chickpea flour, water, turmeric, nutritional yeast and salt; leave to rest for 10 minutes.
Grate the courgettes and slice the spring onion.
Sauté the vegetables in half of the oil for 4 minutes.
Pour the batter over the vegetables in a 24 cm non-stick frying pan.
Cook covered over medium-low heat for 6 minutes, flip using a plate and cook for a further 4 minutes.
Serve hot or warm.

Nutrition facts (estimate)

	Per serving (235 g)	Per 100 g
Energy	1443 kJ / 345 kcal	615 kJ / 147 kcal
Protein	16 g	6.8 g
Carbohydrates	40 g	17 g
of which sugars	9.3 g	3.9 g
Fat	14 g	5.8 g
of which saturates	1.8 g	0.8 g
Fibre	8.1 g	3.4 g
Salt	1.5 g	0.6 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

Open the recipe in the app for the shopping list, ingredient sheets and nearby shops.

Get it on Google Play