YOUR SOLIN GENERATED RECIPE
Fluffy Chickpea Omelet with Sautéed Spinach and Mushrooms
Enjoy a light yet satisfying plant-based omelet that’s packed with protein and vibrant flavors. A blend of chickpea flour, tofu, and nutritional yeast creates a fluffy, savory base, while tender spinach and earthy mushrooms, lightly sautéed in olive oil, add texture and depth. The addition of turmeric and kala namak lends a warm, egg-like color and aroma, making this dish a delightful option for any meal.
INGREDIENTS
0.75 cup Chickpea Flour (75g)
100g Firm Tofu
0.25 cup Nutritional Yeast (15g)
0.5 cup Water
0.5 tsp Turmeric Powder
1 pinch Black Salt (Kala Namak)
1 cup Fresh Spinach
0.5 cup Mushrooms, sliced
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
In a bowl, whisk together the chickpea flour, nutritional yeast, water, turmeric powder, and a pinch of black salt until you achieve a smooth batter.
Crumble the firm tofu into the batter and gently mix to combine, ensuring an even distribution for extra protein and a fluffy texture.
Season the batter with salt and pepper to taste.
Heat a non-stick skillet over medium heat and pour in the batter, spreading it out evenly to form the omelet.
While the omelet is cooking, heat olive oil in a separate pan over medium heat. Sauté the sliced mushrooms until they begin to soften, then add the fresh spinach and cook until wilted, about 2-3 minutes.
Cook the omelet for 4-5 minutes on one side until the edges are set and the underside is lightly golden. Carefully flip the omelet and cook for an additional 2-3 minutes.
Slide the omelet onto a plate and top with the sautéed spinach and mushrooms.
Serve warm and enjoy a nutritious, protein-packed meal.