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Breakfast

Chickpea Flour Omelette

A vegan omelette from gram flour with mushrooms, onion and tomato. Surprisingly egg-like and high in protein.

16 min total1 serving289.9 kcal / serving
high-fibrequickbudget

289.9

Calories

14.3g

Protein

37.1g

Carbs

7.6g

Fibre

9.9g

Fat

Ingredients

  • 50g gram (chickpea) flour, about 7 tbsp
  • 4 mushrooms, sliced
  • a slice of onion, finely chopped
  • 1 small tomato, chopped
  • a pinch of ground cumin
  • 1 tsp rapeseed oil

Method

  1. 1Whisk the flour with 100ml water and the cumin into a smooth batter.
  2. 2Fry the mushrooms and onion in half the oil for 3 minutes, then stir them into the batter with the tomato.
  3. 3Heat the rest of the oil and pour in the batter.
  4. 4Cook 3 to 4 minutes each side until golden and set.

Swaps and tips

  • Add frozen spinach or peas for extra veg.

Around £0.60 per serving at supermarket own-brand prices (estimate).

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