Protein chickpea flour omelette with spinach and cherry tomatoes

Ingredients

For 1 serving

• Chickpea flour40 g
• Pea protein powder20 g
• Spinach80 g
• Cherry tomatoes100 g
• Extra virgin olive oil5 g
• Nutritional yeast5 g
• Turmericto taste
• Saltto taste
• Black pepperto taste

In season: June – September

Method

1. In a bowl mix the chickpea flour, pea protein, nutritional yeast flakes, a pinch of turmeric and the salt; pour in about one and a half times their volume of water in a thin stream and whisk to a smooth batter, like crêpe batter but a little thicker.
2. Wash and drain the spinach; heat half the extra virgin olive oil in a non-stick pan of about 20 cm over medium heat and wilt it for 2 minutes, until soft, then stir it into the batter.
3. Return the pan to the heat with the remaining oil, pour in the batter and level it; cover and cook over medium-low heat for 5 minutes, until the top has set and the underside is golden.
4. Flip the omelette using the lid or a plate and cook for 5 more minutes, covered, until firm and golden on the other side too.
5. Wash and halve the cherry tomatoes and serve them beside the omelette with a grind of black pepper.