This recipe will blow your mind, in a good way. The batter is made from chickpea or garbanzo bean flour. It’s not a common ingredient in kitchens, and we feel that no one should miss out on such an amazing ingredient. It’s a very high source of clean protein, with 7 grams of protein in half a cup of flour. It also comes with high amounts of fiber, calcium and iron. It acts as an amazing vehicle for lots of spices and herbs, which pound-for-pound are the most potent anti-inflammatory foods on earth. This is an incredibly healthy breakfast item, but can easily be a lunch or a dinner as well but adding a side salad to it.



Chickpea batter:

Chickpea/Garbanzo bean flour, 1 cup

Baking powder, 1/2 teaspoon

Paprika, 1/2 teaspoon

Garlic powder, 1/2 teaspoon

Turmeric powder, 1/2 teaspoon

Salt and pepper, 1/4 teaspoon each

Water, 1 cup (plus 2-3 tablespoons to thin the batter if needed)

Apple cider vinegar, 1 teaspoon

Chives, chopped, 1/4 cup

Parsley, chopped, 1 cup


Red onion, half of a large one, chopped finely

Garlic, 2-3 cloves, chopped

Mushrooms, chopped, 2 cups

Cherry tomatoes, sliced in halves, 1 cup

Spinach leaves, 2 cups

Salt and pepper, to taste


Prepare the batter:

  • In a large bowl, place the dry ingredients, mix well, and then add water and apple cider vinegar. Mix well with a whisk.
  • Chop the herbs and add to the batter. Mix well and set aside.

Prepare the vegetables:

  • Chop the onions, garlic, mushrooms, and tomatoes.
  • Heat a non-stick pan on medium high.
  • Spray with a little extra virgin olive oil or avocado oil (optional – avoid it altogether and replace with water or broth if you need to).
  • Salute the garlic for about 30 seconds. Then add onions and sauce for 2 minutes. Then add mushrooms and still for 2 minutes. Season with salt and pepper to taste. Then add the tomatoes and let everything cook together for about 3 minutes. Then turn off the heat and add the spinach. Put all the cooked vegetables in a bowl and set aside. Clean your pan with a cloth or towel or rinse quickly.

Make the omelette:

  • Place the clean pan on medium high heat. Spray with a little extra virgin olive oil or avocado oil to make sure the batter does not stick to the pan. Pour half of the batter in the hot pan and spread it a bit to get a round shape. Wait for 1-2 minutes and watch carefully for the edges to cook and small air bubbles on the top – that is a good indication that it is ready to be flipped.
  • Flip the omelette using a large, broad spatula. Let it cook for another 1-2 minutes.
  • Place half of the cooked vegetables on one half of the omelette. Gently fold the other half on top of the vegetables.
  • Serve immediately with hot sauce, hummus or a side salad.


Mind Kind recipes are developed by Dr. Ayesha Sherzai, a practicing neurologist with a culinary and nutrition background. Each recipe is crafted to provide optimum taste, convenience, and health benefits.

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