Chickpea Omelette

Egg free omelette you ask? Yes, I say! Technically an omelette without eggs is not an omelette at all, but for lack of better words, this is an egg free omelette. So, when that is out of the way, here is my egg free vegan chickpea omelette.

This recipe for vegan chickpea omelette is made out of chickpea flour (or garbanzo bean flour, it’s the same thing), together with some spices and nutritional yeast. It works great as a quick lunch, but can just as easily be made for breakfast. You can prepare the batter and keep it in the fridge overnight to speed up the morning process.

For filling you can use whatever vegetables you have at home, I had broccoli and onions, so my filling is, yes you guessed it, broccoli and onions. I also spooned up some avocado lemon crème on top to make it even yummier!

Chickpeas are an excellent source of dietary fibre and the chickpea flour is equally good in a fibre perspective, so it’s an excellent choice if you want to add more fibre to your meals. The chickpea flour is also higher in protein than regular flour.

Whether you are gluten intolerant or not you can benefit from a gluten free diet and then chickpea flour is a great substitute for more traditional refined flour.

When you let the omelette steam a little while after cooking it removes some of the chickpea taste from the flour.

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CHICKPEA OMELETTE

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Course: Breakfast

Servings: 2 servings

Ingredients

• 2 dl (4/5 cup) Chickpea flour
• 2 1/2 dl (1 cup) Non-dairy milk unsweetened
• 1 tbsp Nutritional yeast
• A pinch of onion powder
• A pinch of garlic powder
• A pinch of turmeric
• A pinch of baking soda
• 2 tbsp Olive oil to fry
• Salt
• Pepper

Instructions

1. Whisk together the batter in a bowl and set aside to rest.

2. Prepare your vegetables for the filling.
   

3. Put a greased skillet or non-stick frying pan on medium heat, pour half the batter in and lower the heat.
   

4. When the omelette is getting a little dry around the edges, add your vegetables to one side of and gently fold the omelette over it.
   

5. Turn off the heat and cover the pan to let the omelette steam for a couple of minutes before serving.
   

Tip: If you would like a little bit more “acid” in your omelette you can add 2 tsp of apple cider vinegar to the batter.

Tip 2: If you can’t think of a topping, I can really recomend the avocado lemon crème!