Chickpea Flour Omelet
Start your day with this delicious and protein-packed Chickpea Flour Omelet. This vegan twist on the classic omelet is perfect for breakfast or brunch, featuring a blend of chickpea flour and fresh vegetables. It’s quick to prepare and bursting with flavor, making it a great addition to your healthy eating routine.
Servings: 2
Calories: 300kcal
Cost: $5
Ingredients
For the Batter:
- 1 cup chickpea flour
- 1 cup water
- 1/4 cup nutritional yeast
- 1/2 tsp turmeric
- 1/2 tsp black salt Kala Namak for eggy flavor
- 1/2 tsp baking powder
- Salt and pepper to taste
For the Filling:
- 1 cup diced mixed vegetables bell peppers, spinach, onions, tomatoes
- 1 tbsp olive oil
For Serving:
- Your favorite sauce or avocado slices
Instructions
Prepare the Batter:
- In a bowl, whisk together 1 cup chickpea flour, 1 cup water, 1/4 cup nutritional yeast, 1/2 tsp turmeric, 1/2 tsp black salt, 1/2 tsp baking powder, salt, and pepper until smooth.
- If you've got the time allow the batter rest for at least 15 minutes to allow the chickpea flour to absorb the water. This improves the texture and helps prevent indigestion.
Cook the Omelet:
- Heat 1 tbsp olive oil in a non-stick skillet over medium heat.
- Pour half of the batter (about 1/2 cup) into the skillet, spreading it out evenly.
- Add half of the diced vegetables (1/2 cup) on top of the batter.
- Cook for 4-5 minutes, until the edges are set, then flip and cook for another 2-3 minutes.
- Repeat with the remaining batter and vegetables.
Serve:
- Serve hot with your favorite sauce or avocado slices.
Notes
- Variations: Feel free to experiment with different vegetables, such as mushrooms, zucchini, or kale, to keep the omelet exciting.
- Enhancing Flavor: Add herbs like parsley, cilantro, or chives to the batter for an extra burst of freshness.
- Serving Suggestions: Pair with whole-grain toast or a side salad for a complete meal.
- Protein: 12g
- Carbohydrates: 20g
- Fat: 8g