• Natalya Fisher

Chickpea Flour Omelette


Vegan ~ Gluten Free



Chickpea Flour Omelet

 

Chickpea omelets have become my new go to breakfast! The texture is fluffy & because of the black salt it really gives it an eggy flavor. The omelet itself holds everything together so nicely.

I love eating this because its the perfect amount.

It's isn't too heavy & it's the best way to start the day!



Ingredients:

¼ cup Chickpea flour

⅓ cup Water

½ tbsp. Nutritional Yeast

¼ tsp Turmeric

⅛ tsp Black Salt

small pinch Black Pepper


Directions:

  1. In a bowl mix together all the ingredients. Make sure to stir really well & break the flour clumps so its all creamy smooth.

  2. Spray a pan with a little bit of oil.

  3. Keep on medium low. Once the pan is hot add the liquid.

  4. The sides will starts to cook. You can leave it for a few minutes to let the sides firm up.

  5. Gentilly, run a spatula long the edges to make sure it is not sticking.

  6. Then once the middle starts to look cooked you want to flip it. The omelet shouldn't look completely cooked though but enough to be able to flip it.

  7. The side that was down should have a nice light brown color. Let the omelet sit for a minute then start to add the desired fillings to one side. You are going to cover the filling with the other side.

  8. Once everything is ready & the down side is looking lightly golden, close the omelet by half flipping the empty side over all the filling.

  9. Top with the desired toppings.


For the inside You can be creative about it. I usually do whatever is in the fridge or you can follow any of these 3 fillings but I don't go into make prep detail since this is really about the Chickpea Omelet batter itself. Using leftovers for the inside is always a good idea.!


Picture 1- Left over style -- Roasted Root Vegetables (sweet potato, beets, & parsnip), sautéed Rainbow Chard (a few leaves chopped & sautéed with 1 garlic clove chopped & a squeeze of lemon), 1 tsp Pesto.

Topped with: 1 tsp Vegan Valley Mild Cheeze sauce, ½ Avocado, 1 small Radish, 2 Pickled hot Peppers, & 3 Parsley leaves.


Picture 2- Handful Arugula, 2 Cremini Mushrooms, ½ Avocado, 1 tbsp. Kimchi, 1 tsp Pesto, small handful Sunflower sprouts

Topped with: 1 tsp Vegan Valley Nacho Cheeze sauce, 2 Cherry Tomatoes, 2 leaves Parsley


Picture 3-

Handful of Kale & Arugula mix, 3 slices of cooked Beets, & 1 tsp Pesto, 1 tsp Almond Yogurt.

Topped with: ½ Avocado, 2 Cherry Tomatoes, ⅛ tsp chopped Jalapeno, 3 leaves of Parsley, ⅛ tsp Lemon juice.



Serve & Share with Love

 



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