Roughly chop the spinach, chard or kale and place in a large sauté pan with about 1/2 cup water.
Saute until wilted and almost cooked through to tender.
Add 1-2 cups of the pasta sauce and the curry powder to the pan and continue to cook until heated through and the greens are tender. Add more water if it’s too thick.
Combine chickpea flour, baking powder, dried turmeric, nutritional yeast, dried herbs or seasonings and salt and pepper.
Add water and whisk to combine ingredients. It should be the consistency of pancake batter, pourable and not too thick. Add more water is necessary to make the correct consistency.
Heat your pan over medium-low heat. If you use a non-stick pan, the omelet should release if you've cooked it long enough. Otherwise, use a small metal skillet and spray with non-stick cooking spray. (You're not supposed to use cooking spray on non-stick pans.)
Pour 1/4-1/3 cup of the batter into the skillet and twirl around to move the batter to the edges. If it's too thick, use a spatula to help. The top of the “omelet” will bubble like a pancake and start to brown on the bottom. You can place a lid on top to help cook the top. Wait until it is slightly brown to “release” it from the pan with your spatula. If it seems cooked through enough, you do not need to flip it.
With your spatula, carefully release the “omelet” and place it on a plate.
With a large spoon, place 1/4 of the curried greens filling on one half of the “omelet” and fold over the other half. Top with slices of avocado.
Repeat for the rest of the omelets.
Chickpea Flour Omelet with Curried Greens
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.