Chickpea ﬂour provides healthy plant protein in this scrumptious omelet from the Good For Your Gut cookbook.
What you need:
For the roasted vegetables:
1 large sweet potato, scrubbed and chopped into ¾-inch cubes
½ red onion, thinly sliced into half moons
1 tablespoon plus 1 teaspoon avocado oil, divided, plus more for pan
¾ teaspoon curry powder, divided
¼ teaspoon garam masala
¼ teaspoon salt, plus more for seasoning
4 cups packed baby spinach
For the chickpea omlette:
1 cup chickpea ﬂour
¾ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon ground turmeric
1¼ cups water
½ tablespoon avocado oil
What you do:
- For the roasted vegetables, preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, toss sweet potato and red onion with 1 tablespoon avocado oil, ½ teaspoon of curry powder, garam masala, and salt. Spread onto prepared baking sheet, and roast in oven until sweet potato is fork-tender (about 25 minutes).
- In same bowl, toss spinach with remaining 1 teaspoon avocado oil and ¼ teaspoon curry powder. Place spinach on top of vegetable mixture and roast for 2 minutes more to wilt.
- For the chickpea omelet, in a medium bowl, whisk chickpea ﬂour, salt, baking powder, and turmeric. Whisk in water and let sit for 10 minutes to hydrate ﬂour.
- Heat a medium non-stick skillet over medium heat and brush with oil. Once hot, pour ⅓ cup batter into pan. Cook for about 1 minute, until little bubbles form on surface. Carefully run a spatula under edges of omelet, ﬂip, and cook for 30 seconds. Transfer omelet to a rack lined with parchment paper or keep warm in oven. Cook remaining 3 omelets.
- To serve, divide roasted vegetables among omelets and fold over.
Photo credit: Desiree Nielsen