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Chickpea Veggie Omelets

Servings: 2 omelets


1 cup chickpea flour

1/2 cup water

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp ground black pepper

1 tsp black salt (Indian Kala Namak)

1 tbsp oil for cooking


1 cup mushrooms, chopped

1/2 small onion, chopped

1/2 small bell pepper

1 garlic clove, minced

1/2 tomatoes, chopped

Handful spinach, chopped

1 tbsp oil, for cooking

Pinch of salt and pepper


Add in oil to pan and heat to medium high heat.

Toss in the filling ingredients EXCEPT for the spinach and garlic.

Cook for 5-7 minutes or until the mushroom has cooked down.

Add in the garlic and cook for one additional minute.

Take of the heat and egg in the chopped spinach. Mix well and set aside while making the omelet.

Into a large mixing bowl add the chickpea flour and slowly add in the water, a little at a time while mixing to prevent clumping.

Add in the remaining ingredients, EXCEPT for cooking oil and stir together to combine.

Pour oil into a skillet and heat to a medium heat. Add 1/2 of the mixture into the heated pan and cook as you would a pancake.

Once the sides look cooked and the pancake can be easily lifted flip. Cook for 1 minute on other side and fill the omelet with the filling, serve and ENJOY!

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Veggie Rose

I'm Rose: a mom, wife and chef. My family and I moved to Miami a year ago, from Philly. Cooking is my jam and sharing food with those I love makes me happy. I love outdoor sports and food photography.

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Rose Alvarez 

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