Chickpea Flour Omelette with Avo & Asian Veggies

Shared by Miso

If you're new to chickpea flour (also called besan flour), it's time to get around it. This fluffy omelette is both gluten-free and packed with protein and nutrients. A beautiful canvas on which to paint your avo and fill with veggies!

Nutrition

• Chickpea flour
  1 cup
• Plant-based milk
  1 cup
• Nutritional yeast
  3 tablespoons
• Garlic powder
  1 teaspoon
• Onion powder
  1 teaspoon
• Baking powder
  1 teaspoon
• Salt
  taste
• Pepper
  taste
• Olive oil
  1 tablespoon
• Sesame oil
  1 tablespoon
• Bok choy
  2 bunches
• Bean sprouts
  1 cup
• Avocado
  1 avocado

Instructions

1. 1

   To make the omelette batter, whisk all ingredients except the olive oil in a bowl until there are no lumps. Set aside.

2. 2

   Add the sesame oil to a large non-stick fry pan over high heat. Fry the boy choy until golden brown. Set aside the bok choy.

3. 3

   On the same fry pan, add the olive oil and half of the chickpea flour batter. Swivel the pan to allow the batter to spread into a thin circle. When the edges of the omelette are cooked, bubbles have emerged on the surface and underneath the omelette is a light golden brown, flip the omelette. When underneath the omelette has turned golden brown, remove.

4. 4

   Repeat for the remaining half of the batter.

5. 5

   Place each omelette on a serving plate and spread the mashed avocado on half of each omelette. Top with the bean sprouts and fold over the omelette. Serve with a side of bok choy.