Chickpea Omelette with Pesto

3 omelettes
An egg free omelette made with our organic chickpea flour.

For the Omelettes

1 cup of Amisa Organic Gluten Free Chickpea Flour

3 tbsp of nutritional yeast

1/2 tsp ground turmeric

1/2 tsp smoked paprika

1 tsp garlic granules

1 tsp Dijon mustard

3/4 tsp salt

Black Pepper

1 + 1/4 cups of water


For the Filling: 

1 tsp oil of your choice

1 red onion, thinly sliced

1 bunch of asparagus, woody ends chopped off

3 tsp of pesto

Feta or vegan feta

  1. Combine all the omelette ingredients in a large bowl and whisk to combine. Leave to the side for later.
  2. For the filling, heat a tsp of oil in a medium pan and add the sliced onion. Turn down the heat and cook for 10 minutes until soft and starting to caramelise.
  3. Add the the asparagus to the onions with a pinch of salt and pepper and fry for 5 minutes. Transfer to a bowl.
  4. To make the omelettes, heat a little oil in a non stick pan over a medium heat and add 1/3 of the omelette mixture. Tilt the pan, so the mixture coats the bottom in an even layer.
  5. Next add 1/3 of the onion and asparagus mixture, a little crumbled feta, and 1 tsp of pesto to one side of the omelette.
  6. When bubbles pop up on the surface of the omelette, use a spatula to flip the side with no filling over the top of the side with filling.
  7. Cook for 2 minutes then repeat with the remaining 2 omelettes!


Newsletter sign up

Subscribe to our newsletter for recipes, health hacks, new products and more!