Looking for inspiration for a quick, nutritious and tasty seasonal dish? Chickpea omelette with asparagus and avocado is perfect for a mid-week dinner or lunch.
This high fibre nutrient dense meal is full of B vitamins (B12, B1, B2, B3, B6 and folate). It's also a good source of vitamin A, vitamin C, iron, magnesium, zinc, potassium, phosphorus and selenium. With 19grams of protein per serving and 452 calories, it's a winner!
Ingredients (2 Servings)
92 grams Chickpea Flour
237 ml Water
18 grams Nutritional Yeast
2 grams Turmeric
2 grams Sea Salt
15 ml Extra Virgin Olive Oil
134 grams Asparagus (trimmed, chopped)
2 grams Fresh Dill (chopped)
2 stalks Green Onion (chopped)
In a medium bowl, add the chickpea flour, water, nutritional yeast, turmeric and sea salt. Whisk well to combine. Set aside.
In a skillet over medium heat add the oil and the asparagus. Cook, turning occasionally until the asparagus is fork tender, but still crisp, about 5 to 6 minutes. Remove and set aside.
In the same skillet, add more oil if necessary. Over medium heat, pour the chickpea omelette mixture and move the pan around to ensure it covers the skillet evenly, in one layer. Let it cook for 3 to 4 minutes until golden brown on the bottom. Add the asparagus to the omelette, then fold in half over the filling.
Gently, remove the omelette from the skillet and place on a plate. Top with dill, sliced avocado and green onion. Enjoy!