Chickpea Flour Omelets
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Chickpea Flour Omelets with Asparagus

You see how I used whole asparagus spears in the photo? Don’t do that. They’re hard to cut and your omelet will get torn up in the process. It may look less fancy, but I recommend cutting the asparagus into pieces before you cook it.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Breakfast, Main Course
Cuisine: Gluten-free, Vegan
Keyword: vegan omelet
Servings: 2
Calories: 195kcal
Author: Susan Voisin


  • 8 ounces asparagus ends trimmed and stalks cut into 1-inch pieces
  • 1/2 cup superfine chickpea flour also called besan or gram flour
  • 2 tablespoons nutritional yeast
  • 1 tablespoon ground flax or chia seeds
  • 1 teaspoon dried basil
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon salt or to taste
  • 1/8 teaspoon black salt kala namak optional, but gives an “eggy” flavor
  • generous grinding of black pepper to taste
  • 3/4 cup water
  • 1 tablespoon fresh chives or 1 tablespoon minced onion, snipped
  • 1/2 green or red bell pepper chopped
  • 1 small tomato chopped, or handful of halved grape tomatoes, optional


  • Cook the asparagus until it is tender in any way you like. (I roasted it in a 425F oven for about 10 minutes.) Sprinkle with salt to taste, if you like, and set aside.
  • While the asparagus is cooking, mix the chickpea flour with all dry ingredients (nutritional yeast through black pepper) in a medium mixing bowl. Add the water, chives, and bell pepper. Allow to stand and thicken while the asparagus cooks or about 10 minutes.
  • Check the batter and add water by the tablespoon if it is not a pourable consistency. It should be like thick pancake batter.
  • Preheat a large non-stick or cast iron skillet over high heat. Once it’s hot, reduce the heat to medium and pour half of the batter (about 2/3 cup) into the center of the skillet. Smooth it with the back of a spoon until it’s a circle about 6 inches in diameter. If you’re using tomatoes, sprinkle half of them on top. Cover tightly and cook for 4 minutes or until the top begins to look bread-like rather than liquidy.
  • Add half the asparagus to one side of the omelet and fold the other half over it. Cover and cook for another 3-4 minutes.
  • Repeat with remaining ingredients for one more omelet. Serve warm.


You can use any vegetable you like instead of the asparagus, of course. Some vegetables can even be added to the batter–just make sure that they are smaller pieces or have been cooked beforehand.
Each serving counts as 4 points on Weight Watchers Freestyle program.


Serving: 1serving | Calories: 195kcal | Carbohydrates: 26.8g | Protein: 14.6g | Fat: 5g | Sodium: 438.9mg | Fiber: 7.5g | Sugar: 5.6g