Chickpea Omelet Recipe - The Washington Post

Publish date: 2024-08-27
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When you're looking for ways to use up that bag of chickpea flour you have on hand, try this quick and easy pancake-type omelet -- good for breakfast, lunch or dinner. Adding a little baking powder makes it fluffier.

Plain Greek yogurt, leftover caramelized onions, sauteed greens and roasted squash make great pancake toppings.

Adapted from a recipe by Alaina Sullivan, who is a designer for Bon Appétit magazine.

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Ingredients

measuring cup

Servings: 2

Directions

  • Step 1

    Whisk the eggs in a bowl until well blended, then whisk in the water, chickpea flour, salt, pepper, the baking powder, if using, and the spice of your choice, until well combined and lump-free.

  • Step 2

    Heat the oil in a small nonstick skillet over medium-low heat. Pour in the egg mixture; cook undisturbed for about 5 minutes. Once the underside is set and lightly browned but the top isn’t fully set, carefully flip the omelet. Cook for about 1 minute more; the omelet is done once the second side is set.

  • Step 3

    Cut into quarters and divide between plates. Serve right away.

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    Nutritional Facts

    Per serving

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from a recipe by Alaina Sullivan, who is a designer for Bon Appétit magazine.

    Tested by Jayne Orenstein.

    Published February 28, 2016

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