Chickpea Flour Spinach Omelet

Fluffy omelet made with chickpea flour batter, folded around sautéed spinach for a protein-packed, low-glycemic breakfast for two.

Ingredients

  • 100 g chickpea flour
  • 250 ml water (or low-fat milk alternative for extra creaminess)
  • 2 eggs, whisked
  • 200 g fresh spinach, roughly chopped
  • 1 small onion, finely diced
  • 1 garlic clove, minced
  • Salt and black pepper, to taste
  • 1 tsp olive oil (for sautéing)
  • Optional: Pinch of dried oregano for mild flavor

Instructions

  1. In a bowl, whisk chickpea flour with water until smooth to form a thin batter. Stir in whisked eggs, salt, pepper, and oregano if using. Let rest for 10 minutes.
  2. Heat ½ tsp oil in a non-stick skillet over medium heat. Add onion and garlic; sauté 2-3 minutes until softened.
  3. Add spinach to the skillet; cook 2-3 minutes until wilted. Season lightly and transfer to a plate.
  4. In the same skillet, add remaining ½ tsp oil. Pour in half the batter (for one omelet) and cook 3-4 minutes until edges set and bubbles form on top.
  5. Spoon half the spinach mixture onto one side of the omelet. Fold over and cook 1-2 minutes more until fluffy and lightly golden. Slide onto a plate.
  6. Repeat with remaining batter and spinach for the second omelet. Serve warm.

Recipe Variations

  • Mushroom Addition: Sauté 100 g sliced cremini mushrooms with the spinach for added earthiness and texture.
  • Cheese Boost: Sprinkle 20 g low-fat feta or grated cheddar over the spinach before folding for a creamy, tangy twist.
  • Herb Swap: Replace oregano with fresh dill or basil for a brighter flavor profile without heat.

Notes

  • This uses chickpea flour for a gluten-free, slow-release carb base that keeps blood sugar stable.
  • Keep portions light; total prep and cook time is under 25 minutes.
  • Low-fat focus: Minimal oil and optional low-fat dairy alternative.

Calories Estimate

Approximately 320 calories per serving (for two total: 640 calories).