Chickpea Omelette with Spinach and Spring Peas

Ingredients

• Chickpea flour

  (besan)

  250g

• Flaxseed

  Seeds

  30 tbsp, ground or 210g

• Baking powder

  Leavening agents, low-sodium

  3g

• Salt

  Table

  3g

• Turmeric

  Spices, ground

  4g

• Garlic powder

  Spices

  3g

• Water

  Plain, clean water

  375g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Spinach

  Raw

  5 cup or 150g

• Peas

  Green, raw

  125g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  3 clove or 9g

Directions

1. Whisk the chickpea flour, ground flaxseeds, baking powder, salt, turmeric, garlic powder, and water together in a bowl until smooth. Set aside a lesson for 5 to 10 minutes while you prepare the filling.
2. Heat the olive oil in a pan on medium to high heat and add the onion to the pan, letting cook for 1 to 2 minutes.
3. Lower the heat to medium, and add the spinach, peas, and garlic to the pan. The spinach will shrink a lot.
4. Season the filling with salt and pepper, then remove from the heat and set aside will you make the omelette.
5. Spray a 10 inch nonstick pan generously with cooking spray and heat the pan on medium to high heat.
6. Spoon a little fall of the amount batter into the pan using your other hand to swirl the pan in a circular motion, so the batter spreads out evenly on the pan.
7. What cook on medium heat for 3 to 4 minutes until golden brown on the bottom.
8. Add the filling To The Omelette, Then Fold In Half Over The Filling.
9. Serve immediately.