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For the Omelet Batter:
3/4 cup chickpea flour
1/2 cup unsweetened soy, hemp or almond milk plus more if needed
2 teaspoons apple cider vinegar
1/2 teaspoon turmeric
1/4 teaspoon baking soda
1/8 teaspoon black pepper
For the Vegetables:
1/2 cup chopped onions
1/2 cup chopped red pepper
2 cloves garlic, chopped
1 cup sliced mushrooms
2 cups thinly sliced kale
1/2 cup low sodium salsa or chopped tomato
In a small bowl, whisk together the omelet batter ingredients. Add an additional 1-2 tablespoons of non-dairy milk if mixture is too thick to pour.
In a 10-inch non-stick skillet, heat 2-3 tablespoons water and saute onions, red pepper and garlic for 2 minutes, add mushrooms and continue to cook until soft and tender, about 3 more minutes. Add kale and stir until wilted. Remove from pan.
Clean skillet and lightly wipe with olive oil. Pour 1/2 of the batter into the pan and swirl to evenly cover the bottom. Place half of the sauteed vegetables on top of one side of the omelet. Cook until the omelet bubbles and starts to firm up along the edges (about 2 minutes).
Gently fold over one side and cook for another minute. Cover with a lid, remove from heat and allow to steam for 5 minutes.
Repeat to make second omelet. Serve with salsa or chopped tomato.
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Protein 16 g Carbohydrates 39 g Sugars 9 g Total Fat 4.3 g Saturated Fat 0.5 g Cholesterol 0 mg Sodium 241 mg Fiber 8.6 g Beta-Carotene 6998 ug Vitamin C 139 mg Calcium 212 mg Iron 4.1 mg Folate 211 ug Magnesium 114 mg Potassium 1051 mg Zinc 2.5 mg Selenium 7.5 ug