Chickpea flour provides healthy plant protein in this scrumptious omelette Good for your gut cook book
do you want:
For the roasted vegetables:
1 large sweet potato, scrubbed and cut into ¾-inch cubes
½ red onion, thinly sliced ​​into half moons
1 tablespoon plus 1 teaspoon avocado oil, divided, plus more for pan
¾ teaspoon curry powder, divided
¼ teaspoon garam masala
¼ teaspoon salt, plus more for seasoning
4 cups packed baby spinach
For the chickpea omelette:
1 cup chickpea flour
¾ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon turmeric
1¼ cups water
Half a tablespoon of avocado oil
what do you do:
- For roasted vegetables, preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, toss sweet potato and red onion with 1 tablespoon avocado oil, ½ teaspoon curry powder, garam masala, and salt. Spread on prepared baking sheet and roast in oven until sweet potatoes are fork-tender (about 25 minutes).
- In same bowl, toss spinach with remaining 1 teaspoon avocado oil and ¼ teaspoon curry powder. Place the spinach on top of the vegetable mixture and sauté for another 2 minutes to wilt.
- For 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 non-stick skillet over medium heat and brush with oil. Once hot, pour â…“ cup batter into the pan. Cook for about 1 minute, until small bubbles form on the surface. Carefully run a spatula under the edges of the omelet, flip and cook for 30 seconds. Transfer the omelet to a rack lined with parchment paper or keep warm in the oven. Cook the remaining 3 omelettes.
- To serve, divide and fold the roasted vegetables among the omelettes.