INGREDIENTS
- 1 tablespoon Extra Virgin Olive Oil + 1 tablespoon EVOO
- 1 large red onion, diced
- 1 tablespoon of minced garlic (2 large cloves)
- 300g new potatoes, cut into medium chunks (around 6-8)
- 100g chopped fresh carrots (about 6-8 baby carrots) *optional
- 1.5 cup garbanzo bean flour
- 1.5 cup (360mL) filtered water
- 60g chopped bell peppers (about 4 mini peppers)
- 1 handful of spinach, chopped (fresh or frozen) *optional
- 1 teaspoon curry powder
- Pepper and salt to taste
- 2 tablespoons of flax seed meal *optional
Notes:
If you are vegetarian, I have found the mixture to do well with 6-8 medium/large eggs rather than the garbanzo flour mixture. I like to spice mine up with a dash of cayenne and paprika for extra flavor. If you are a fan of sweet potatoes, feel free to substitute them for extra beta-carotene!
DIRECTIONS
- Add 1 tablespoon of EVOO, red onion, garlic, potatoes, and carrots to a medium-sized skillet on medium-low heat and cook with lid on for 20 minutes, checking every 5 minutes to stir. You can add water here if needed (about 1/4 cup, 120mL)
- While waiting for the potato mixture to cook, get a medium-sized glass bowl, add 1.5 cups of garbanzo flour + 1.5 cups of filtered water, and whisk together.
- Add the remaining ingredients EXCEPT flax seed meal to the garbanzo flour and water and mix
- Once the potato mix is cooked, add the mix to the bowl of your garbanzo mixture
- Wash your skillet and add back to the stovetop with the remaining 1 tablespoon of EVOO and spread around the pan by moving the skillet in a circular motion
- Add the garbanzo and potato mixture from the bowl into the skillet on medium-high heat for 6-8 minutes until the top of the mixture starts to stiffen
- Sprinkle the 2 tablespoons of flaxseed meal on top of the mixture (optional) to make a nice crust
- Get a silicone spatula and slide it around the diameter of the pan to pull up the side from the skillet to help the mixture come out
- Once the texture is firm, get a piece of parchment paper and lay it on a glass plate that is the same diameter or larger as the skillet and flip the skillet upside down to have the omelette on the plate
- You can enjoy the omelette like this, OR you can flip the mixture onto a pizza pan and broil the top of the omelette to get a bit more crisp and firm in the oven for 2-5 minutes.
- Divide into 8 pieces and enjoy a piece. If you are meal-prepping, put it in the fridge for 5-7 days after making the recipe.
What makes my recipe nutrient-rich?
I added a handful of phytonutrients, commonly called antioxidants or phytochemicals, that come from colorful fruits and vegetables and have beneficial health impacts on the body!
- Lutein: beneficial for heart health, eye health, and some cancers* = spinach
- Beta-carotene: beneficial for the immune system, bone, skin, and eye health while fighting inflammation = carrots, spinach
- Anthocyanidins: beneficial for blood vessel health = red onions, red potatoes
- Lycopene: beneficial for heart, brain, and eye health and prostate cancer = red peppers (lycopene is enhanced when heated!)
- Omega 3 Fatty Acid/ fiber: beneficial for heart health, brain health, eye health, bone and joint health, inflammation, and more! = flax seeds
Enjoy!
Kindly,
Kayla
