Chickpea Flour Omelet with Kimchee

With kimchi mixed into the batter, and folded in as a filling, this vegan, gluten-free Chickpea Flour Kimchi omelet is the perfect, wholesomely satisfying comfort with a bit of kick! Packed with probiotic, essential amino acids, fiber, and minerals all enhanced by fermentation, kimchi is pure delicious goodness for your gut, a key gateway to health. Its bold, spicy, tangy flavors add a special depth, and I add it to everything I can--avocado toast, fried rice, soups, stir-fried, and this simple anytime meal. 

This is clearly not an authentic Korean kimchi pancake. But, I would call it authentic fusion, and that feels good. Plus, like the inspiration it’s quick and easy to make, a little hot, a little salty, and very versatile. I used the Nasoya Spicy kimchi in this omelet—I just love the touch of heat. When mild better suits your mood, however Nasoya's new white kimchi is yummmazing, delivering all the flavor and benefits, just more mellowed. Honestly, I’ve tried mild kimchi before and found it to be very much bleh. With this version, though, I could seriously eat and relish all of it straight out of the package. Thank you to Nasoya for sending me delicious samples—if you want to try these authentic products made from top-quality ingredients, find them here. 

Note, this is a fairly hefty omelet for one—it’s kind of a post long run lunch fuel up sort of deal, so the 1 serving may well suit two. Either way, to me this simple meal is a perfect illustration of Nice with Spice. For most of my life, I've made being Nice a priority, and I'm sure going to keep on choosing kindness. it’s most certainly needed in the world, especially now. But as I get older, I have a growing appreciation incorporating a dash of Spice in just about all things. Because, sometimes Nice doesn't say much. Nice isn’t less kind, but it is a little more bold, and fearless. Letting a little feistiness mingle in tastes yummy. It's kind of like moving feelings from festering to fermentation--super good for for your gut and whole well-being. Wishing you a wonderfully, nicely spiced week of being authentically you. xo

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Author: Wendy McMillan

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Chickpea flour omelet with kimchi

With kimchi mixed into the batter, and folded in as a filling, this vegan, gluten-free Chickpea Flour Kimchi omelet is the perfect, wholesomely satisfying comfort with a bit of kick!

Prep time: 5 MinCook time: 7 MinTotal time: 12 Min

Ingredients

• ½ Cup chickpea flour
• ½ Teaspoon Turmeric
• 1 1/2 Tablespoons nutritional yeast
• ½ Teaspoon baking powder
• ⅛ Teaspoon garlic powder
• ⅛ Teaspoon onion powder
• Sea salt and black pepper to taste
• ⅓ Cup water
• ½ Cup kimchi, divided
• Chopped fresh spinach, scallions, and Sriracha or low-sodium tamari sauce for serving, if desired

Instructions

1. Finely chop ¼ cup of the kimchi, reserving the remainder for filling.
2. In a small mixing bowl, whisk the chickpea flour, turmeric, nutritional yeast, baking powder, and salt. Whisk in the water until smooth. Stir in the chopped kimchi.
3. Coat a skillet with a light layer of cooking spray and warm over medium heat. Pour the batter into the pan like you would a large pancake and cook for about 5 minutes, until the batter appears to be firming.
4. Use a spatula to carefully flip the omelet and cook a further 3-4 minutes, until it’s no longer soft and jiggly. Transfer to a plate and top with the remaining kimchi as well as the spinach and scallions if desired. Fold over and enjoy as is or drizzled with a little Sriracha or tamari sauce.

Nutrition Facts

Calories

301

Fat

5 g

Sat. Fat

0 g

Carbs

43 g

Fiber

11 g

Net carbs

33 g

Sugar

7 g

Protein

22 g

Sodium

1741 mg

Cholesterol

0 mg