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Plant based Omelet

Author: Shelly


For the batter

  • 1 cup chickpea flour
  • Pinch of baking powder
  • Pinch of salt
  • Pinch of black or white pepper
  • 1 cup water
  • 3 tablespoons olive oil
  • 1 tablespoons olive oil
  • 1 small onion - sliced thinly
  • A handful in total: cilantro, parsley and dill, or only one of them, finely chopped


  • Make the chickpea batter first and let it sit for minimum 15 minutes. Mix the chickpea flour with the spices and salt then add the water gradually until you get a smooth batter. Add the olive oil and stir.
  • Put the olive oil in a non-stick skillet over medium heat and saute the onion until translucent. Add the herbs and mix. Pour half of the batter in and rotate the skillet to spread the batter on. Wait until it bubbles and firms up along the edges, approx. 2 minutes then gently flip it over. Lower the heat and cook for 2-3 more minutes.
  • Fold it in half and serve.