Happy Savory Saturday!
This week, we’re diving into the world of chickpea flour with a delicious, protein-packed Chickpea Omelette with Fresh Dill and Veggies.
If you’re looking for a flavorful, oil-free and nutrient-dense meal, this recipe is a game-changer.
Why Chickpea Flour?
Chickpea flour (also called gram flour or besan) is a plant-based superstar:
• Packed with Protein: 1 cup has about 21 grams of protein.
• Rich in Fiber: Helps digestion and keeps you full longer.
• Naturally Gluten-Free: A perfect alternative for those avoiding gluten.
• Low Glycemic Index: Supports stable blood sugar levels.
Plus, it’s incredibly versatile, making it ideal for savory dishes like this omelette.
Benefits of Filling It with Veggies:
Stuffing your omelette with fresh veggies boosts its flavor and nutrition:
• Spinach: Full of iron and calcium for strong bones and immunity.
• Bell Peppers: Packed with vitamin C to brighten your skin and strengthen your immune system.
• Mushrooms: Loaded with B vitamins and antioxidants to support energy and cell health.
Recipe: Chickpea Omelette with Fresh Dill
Serves 2
Ingredients:
• 1 cup chickpea flour
• 1/2 tsp baking powder
• 1/2 tsp turmeric powder (optional, for color)
• 1/4 tsp black salt (kala namak, for eggy flavor) or regular salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 cup water
• 1/2 cup fresh dill, finely chopped
• 1/2 cup diced bell peppers
• 1/2 cup chopped spinach
• 1/4 cup chopped mushrooms
Instructions:
1. Whisk together chickpea flour, baking powder, turmeric, black salt, garlic powder and onion powder. Gradually add water to form a smooth batter. Stir in fresh dill.
2. Lightly sauté the veggies in a dry non-stick pan for 2-3 minutes, then set aside.
3. Pour 1/2 cup of batter into a heated non-stick skillet, spreading it like a pancake.
4. Cook for 2-3 minutes, then add veggies to one side. Fold the omelette and cook for 1-2 minutes until firm.
5. Serve warm, garnished with extra dill.
This omelette is perfect for breakfast, lunch or dinner and pairs beautifully with a fresh side salad.
I hope you enjoy making and savoring this recipe. Let me know how it turns out on my Facebook, and feel free to share your photos and feedback! đź’š
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
