860
Calories
24.4g
Protein
24.5g
Fat
135.5g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Spinach - 10 g
- Whole-wheat bread - 80 g
- Baking powder - 2 g (0.5 tsp)
- Whole-wheat flour - 10 g (1.5 tbsp)
- Turmeric - 0.3 g (1 pinch)
- Flaxseed - 5 g (0.5 tbsp)
- Salt and pepper - 0.3 g (1 pinch)
- Tomato - 100 g (1 whole)
- Avocado - 100 g
- Chickpea flour - 80 g (0.8 cup)
- Oat flour - 40 g (0.3 cup)
How to make:
- Grind flaxseeds using a blender or a coffee grinder. In a bowl, whisk together ground flaxseeds and 2-3 tablespoons of water and let them sit for 5 minutes
- Mix baking powder and chickpea flour. Add whole-wheat flour, salt, spices, swollen flaxseeds, and ¼ or more cup of water, mix thoroughly
- Heat a pan over medium heat and drizzle with oil
- Add the mixture to the pan and carefully distribute with a spatula
- Cover the pan with a lid and cook over low heat for 5-7 minutes
- Remove the lid, add a few drops of oil to the edges of the omelet and cook for another 2-3 minutes
- Chop tomato and avocado. Mash them with a fork and put on a piece of toast. Serve with chickpea omelet
