How to Make Savory Chickpea Flour Mini Omelettes
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Preheat oven to 375°F (190°C) and grease a 12-cup mini muffin pan.
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In a bowl, whisk chickpea flour, baking powder, turmeric, salt, and pepper. Gradually add water to form a smooth batter.
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Stir in spinach, scallions, and diced roasted pepper.
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Drizzle olive oil into each muffin cup and spoon batter evenly between cups.
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Bake 20 minutes until set and lightly golden. Cool 5 minutes before removing from pan.
Pro Tips for Perfect Savory Chickpea Flour Mini Omelettes
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of chickpea flour, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Savory Chickpea Flour Mini Omelettes?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Savory Chickpea Flour Mini Omelettes?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for chickpea flour?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.