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Spinach Chickpea Omelets
From Farm Where Life is Good
<p>This one sounds odd, but oh-so flavorful and colorful (and packed with protein). Bob’s Red Mill has chickpea flour and nutritional yeast, otherwise, the bulk sections of the co-op-y type stores do too. You can also make your own chickpea flour with a VitaMix…what an awesome invention!</p>Source: My Whole Food Life blog (Entered by Lara Rasmussen Anderson)
2 cup chickpea flour
1/2 cup nutritional yeast
3 Tbsp flax meal
2 tsp baking powder
2 tsp turmeric
1 tsp garlic powder
1/2 tsp sea salt
3-4 cup loosely packed spinach
Water as needed
Step by Step Instructions
- In a large bowl, combine all the dry ingredients, except the spinach. Mix well.
- Chop the spinach up fine.
- Heat a large saute pan on medium heat.
- In a small bowl, combine 1/3 cup of the dry mixture and a scant 1/3 cup water. Whisk that together. If you want an omelet, make the batter a little thinner with more water. If you want a pancake consistency, make the batter a little thicker.
- Add a little amount of spinach into the bowl with the batter. Pour the mixture into the saucepan and cook. These cook like a pancake, so when you see the mixture bubble, you know it's time to flip to the other side and cook for another minute.
- Repeat these steps until all the omelets are done.
- Store these in the fridge. They should last a couple weeks that way. They can also be frozen.
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