Chickpea Flour Vegan Omelette Recipe with Spinach And Kale

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Vegan Omelette with chickpea spinach and kale

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Recipe by Chris Cooper Course: BreakfastCuisine: AmericanDifficulty: Easy


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  • 1/3 cup 1/3 chickpea flour

  • 2 tbs 2 ground flax seeds

  • 1/2 cup 1/2 water

  • 1 tbs 1 lemon juice

  • 170 Grams 170 cherry tomatoes halved

  • 1 1 Avocado diced

  • 1 tsp 1 tahini

  • Dash Of Salt to taste

  • Dash Of Salt to taste

  • 1 tbs 1 extra virgin olive oil or water as


  • Mix the chickpea flour, and ground flax seeds together. Add the water, lemon juice, and tahini, then whisk to combine. Season to taste and let sit for about 5-10 minutes to thicken.
  • Heat a frying pan and the olive oil to medium heat. Then add the omelet mixture. Add the chopped spinach and kale leaves, diced avocado, cherry tomatoes, and spices you like.
  • Cook for 5-10 minutes. Using a spatula, ease around the edges of the omelette and fold it over in half. The Omelette is ready when it starts to turn golden brown underneath. Remove from the pan, serve with some fresh rocket (arugula), top with tahini drizzle, and serve.

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