Chickpea Omelette with Asparagus
Ingredients
- 46 grams Chickpea Flour
- 118 milliliters Water
- 9 grams Nutritional Yeast
- 750 milligrams Turmeric
- 750 milligrams Sea Salt
- 7 milliliters Extra Virgin Olive Oil
- 67 grams Asparagus trimmed, chopped
- 1 gram Fresh Dill chopped
- 1/2 Avocado
- 1 stalk Green Onion chopped
Instructions
- In a medium bowl, add the chickpea flour, water, nutritional yeast, turmeric and sea salt. Whisk well to combine. Set aside.
- In a skillet over medium heat add the oil and the asparagus. Cook, turning occasionally until the asparagus is fork tender, but still crisp, about 5 to 6 minutes. Remove and set aside.
- In the same skillet, add more oil if necessary. Over medium heat, pour the chickpea omelette mixture and move the pan around to ensure it covers the skillet evenly, in one layer. Let it cook for 3 to 4 minutes until golden brown on the bottom. Add the asparagus to the omelette, then fold in half over the filling.
- Gently, remove the omelette from the skillet and place on a plate. Top with dill, sliced avocado and green onion. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to one omelette with all the toppings.
More Flavor
Add chili flakes or black pepper.
Additional Toppings
Top with goat cheese or feta.
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to one omelette with all the toppings.
More Flavor
Add chili flakes or black pepper.
Additional Toppings
Top with goat cheese or feta.
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