This chickpea omelette with spinach and spring peas will be your new favourite spring go-to breakfast recipe!
Today I’m celebrating the start of spring — or at least the feeling of it. Even if there’s still snow outside where you live, March always feels like a step toward warmer, brighter days. For that reason I wanted a recipe that tastes fresh and seasonal.
This chickpea omelette with spinach and spring peas is officially my new favourite breakfast. It’s simple, satisfying and full of spring produce. If you have a long winter where you are, this will help brighten your mornings. And if you already have sunshine, enjoy!
The recipe makes enough batter for about 3–4 omelettes. I tried saving the extra batter in the fridge overnight and it held up well — so you can mix the batter the night before to save time in the morning. You’ll still need a few minutes to cook each omelette, but that part is quick.
This chickpea omelette with spinach and spring peas is
- Vegan
- Gluten-free
- High in protein
- High in fibre
It’s versatile: add your favourite seasonings, herbs, or fillings. I used spring peas to keep the recipe light and seasonal, but any vegetables you have on hand will work well.
Some other vegan favourites from the blog:
- Northern-style vegan Thai coconut soup
- Kale Caesar salad with crispy smoked chickpeas
- Spicy baked peanut butter tofu
- Chickpea salad and avocado smash sandwich
Chickpea omelette with spinach and spring peas [vegan+gluten-free]
- Author: Jess
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3-4 servings
- Category: Breakfast
- Method: Cook
- Cuisine: American
Description
A light vegan omelette made from chickpea flour, filled with sautéed spinach and peas. It’s quick to prepare, protein-rich, and perfect for a nourishing breakfast.
Ingredients
Omelette
- 1 cup chickpea flour
- 2 tbsp ground flax seeds
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 1/2 tsp garlic powder
- 1 1/2 cups water
Filling
- 1 tbsp olive oil
- 5 cups packed spinach
- 1/2 cup peas
- 2 shallots, chopped
- 3 garlic cloves, chopped
- Salt and pepper, to taste
Instructions
- Whisk the chickpea flour, ground flax seeds, baking powder, salt, turmeric, garlic powder and water in a bowl until smooth. Let the batter rest 5–10 minutes while you prepare the filling.
- Heat the olive oil in a pan over medium-high heat. Add the shallots and cook 1–2 minutes until softened.
- Reduce heat to medium and add the spinach, peas and garlic. Cook until the spinach wilts — it will shrink considerably.
- Season the filling with salt and pepper, then remove from the heat and set aside.
- Spray a 10-inch non-stick pan with cooking spray and heat over medium-high heat.
- Pour a ladleful of batter into the pan and quickly tilt or swirl the pan so the batter spreads into an even circle.
- Cook for 3–4 minutes until the bottom is golden brown.
- Add a portion of the spinach and pea filling to the omelette, then fold it in half over the filling.
- Serve immediately.
Notes
Use any vegetables you like for the filling — mushrooms, bell peppers, or asparagus would all work.
Store any extra batter in a sealed jar in the fridge for use the next day.
Nutrition
- Serving Size: 1 omelette
- Calories: 271
- Sugar: 6g
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 39g
- Fiber: 11g
- Protein: 13g
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