The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

This version of spanish omelette is full of protein thanks to the almond milk made in the NutraMilk and the chickpea flour. It makes a great healthy breakfast, snack or addition to a lunch that is full of a variety of nutrients to energize your day. Enjoy!

Check out all the healthy nutrients that almond milk made in the NutraMilk contains.


  • 1 cup almond milk made with the NutraMilk
  • 1 large red onion, sliced
  • 300 g potatoes (4-5 small waxy potatoes) cut into medium slices
  • 1 cup chickpea flour
  • 2 tbsp. olive oil
  • Salt & pepper, to taste

For almond milk

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)


  • Start by making almond milk or other plant-based milk made with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk.

  • Heat 1 tbsp. of the olive oil in a large medium pan and add the chopped onions and potatoes. Cook on a low heat for about 20 minutes until the potatoes are cooked through. Add a splash of water, if needed, to help the potatoes cook.

  • Meanwhile, mix the chickpea flour and almond milk together in a bowl with the salt and pepper.
  • Once the potatoes and onions are cooked, add them to the chickpea mix and stir gently to combine.

  • Rinse the frying pan and heat with the remaining 1 tbsp. olive oil.
  • Add the chickpea mixture and cook on a medium heat for 5-8 minutes until the bottom is cooked.
  • Once the top is starting to cook through, gently flip it over (using a plate to transfer it back into the pan) OR pop the frying pan under a pre-heated grill to cook the other side.
  • When both sides are brown and the omelette is cooked through, cut into 8 slices and serve hot or cold with a green salad. Keeps well for up to 3 days in the fridge. Enjoy!

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Wallflower Kitchen.