Description
Use chickpea flour to make an easy eggless omelette for a quick and healthy plant-based breakfast.
Ingredients
- ½ cup finely chopped vegetables of choice (red onion, tomato, mushroom, bell pepper, etc.)
- 1 tbsp cornstarch (7 g)
- ¼ cup chickpea flour (35 g)
- ⅓ cup unsweetened plant-based milk or water (80 mL)
- ½ teaspoon ground turmeric
- ½ teaspoon salt or kala namak
- pinch of black pepper
- oil or cooking spray for pan, if needed
Instructions
- Chop up your choice of vegetables, use up to approximately 1/2 cup combined vegetables such as onion, green onion, mushroom, garlic, bell pepper, zucchini. If using fresh green such as spinach, you can use 1 cup/handful of greens in addition to the other 1/2 cup.
- Heat 1 tsp oil of choice in a skillet (or use cooking spray or a good non-stick pan) over medium heat, then add the onions and mushrooms and cook for 5-6 minutes.
- While they’re cooking, add the chickpea flour, turmeric powder, salt and plant-based milk to a bowl and mix until smooth. Set aside while you cook the veggies.
- Pour the chickpea omelette batter over the vegetables.
- Rotate the pan into circular motion to spread the batter and cook for 3-4 minutes, you will know when the omelette is cooked when the sides are dry and it’s nearly firm in the centre.
- Carefully flip the omelette and cook for another few minutes.
- Serve immediately.
Notes
Substitute cornstarch with 1/2 tbsp ground flax or 1 tsp psyllium powder. Vegetables are optional and can be substituted with other veggies like bell pepper, zucchini, spinach, etc.
For additional seasonings, consider a pinch of garlic powder, onion powder or up to 1 tbsp nutritional yeast for a cheesy flavour.
Optional Seasonings: For additional seasoning, you can add a pinch of garlic powder and onion powder to the chickpea batter.
Nutrition
- Serving Size: 1 omelette
- Calories: 306
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 7 g
- Carbohydrates: 46 g
- Fiber: 6 g
- Protein: 14 g