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Nutrition: per serving

  • kcal200
    low
  • fat8g
  • saturates1g
  • carbs17g
  • sugars1g
    low
  • fibre5g
    high
  • protein11g
    high
  • salt0.7g
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Method

  • step 1

    Whisk the gram flour, oregano and nutritional yeast in a bowl with 80ml water.

  • step 2

    Heat the oil in a 19cm non-stick frying pan. Pour in the omelette batter and swirl the pan around to cover the base. Pile the fresh spinach over the top, then cover the pan and cook over a low heat for 5-6 mins until the spinach has wilted and the base of the omelette is cooked but still moist. Roll the omelette over in the pan to enclose the spinach, then slide onto a plate and serve.

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Comments, questions and tips (4)

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Overall rating

A star rating of 3.6 out of 5.5 ratings

Rosie Cockerill-evans

I’ve tried this so many times and never end up with anything you could call an omelette? Does anyone have any tips mine just ends up as undercooked mush and I really want to eat this

paulakirby

I know what you mean. I love it and make it quite often, but now I tend to make it into more of a pancake than an omelette for this very reason. To do that, I just cook it in a bigger frying pan so that it's very thin, and cook it well on both sides. That way it comes out pleasantly crispy. Then I…

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question

Can you use all purpose flour instead of chickpea flour?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. You can certainly try it but we haven't tested it so can't guarantee the results - chickpea flour behaves quite differently to regular wheat flour. We hope this helps. Best wishes, BBC Good Food Team.

brigitt.turner02208

Didn’t think I’d like this, but it was absolutely delicious. I left out the Oregano and used more nutritional yeast, just my taste preference. I can’t stop making this now, a lovely and light breakfast. Thank you.

lowlandslogger

What a cool recipe! Fantastic, super-simple, and it really is omelet-like. I made it with chickpea flour and used sauteed leeks since I didn't have spinach, and it was delicious. This one is going to be a regular. Thanks so much!

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