Description
An easy to make chickpea omelet that is not only good for breakfast, but is also great for lunch and dinner. And it’s an egg-free omelet?! Why yes, yes it is.
Ingredients
Chickpea batter:
- 3/4 cup unsweetened almond milk
- 1/2 cup garbanzo bean (chickpea) flour
- 2 tablespoons nutritional yeast
- 1 tablespoons organic golden flax seed meal
- 1/2 tablespoon sliced green onion
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon baking soda
- 1/4 teaspoon garlic powder
- 1/4 teaspoon turmeric powder
- 1/8 teaspoon sea salt, or to taste
- 1/8 teaspoon black salt*
- 1/8 teaspoon black pepper
Filling:
- 8 oz. mushrooms
- ¾ cup diced white onion
- ½ cup diced red bell pepper
- 2 tablespoons fresh parsley, chopped
- 1 cup spinach
Toppings, such as:
- Avocado, tomatoes, ketchup, hot sauce, parsley, etc.
Instructions
- In a large bowl, whisk together the chickpea batter ingredients until smooth. Allow it to sit while you prepare the filling.
- In a large nonstick skillet over medium heat, saute the mushrooms, onions, bell pepper until translucent, about 3-4 minutes. Add the spinach and mix until wilted then remove from heat. Stir in the fresh parsley, then transfer the filling into a separate bowl or plate.
- Put the skillet back on medium heat, Return to the heated skillet, then pour half of the batter. Lift the pan and move it around gently in circles to help the batter spread out into about a 10″ circle. Cook for 2-3 minutes, or until it begins to form bubbles and firm up around the edges.
- Add the half of the filling onto half of the omelet, sprinkle a bit more black salt in (optional but recommended for eggy flavor) then gently fold the other empty side over. Cook for 1 more minute. Remove from the stove, cover with a lid and allow it to sit and steam for 5 minutes.
- Garnish with toppings of choice, and add sea salt and/or pepper to taste as needed.
Notes
- Using a nonstick skillet is key if you do not want your omelet to stick to the pan.
- Black salt is a distinct ingredient in this recipe: it has a distinctive taste and smell due to the sulfur within it, which gives it a taste and odor comparable to eggs and therefore makes this even more realistic.
- Make sure that you are allowing for the chickpea flavor to wear off by steaming the omelet with the lid on.
- Nutritional information does not include the toppings.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
I have yet to make a chickpea omelette, but they always look so delicious. Love the mushrooms in this one! Can’t wait to try.
That’s how I do my omelettes! Chickpea flour is the way to go!
Yes! My new fave 🙂
This looks soooo delicious Jasmine! Love seeing different recipes and twists on simple dishes like an omelette! Great pics too- the colors are really popping! ?
Thank you so much Ashley! I hope you are doing well 🙂
This looks absolutely delicious. I adore your use of ingredients in this one too. A a lovely, sneaky pinch of turmeric too yay!
Thanks Trinity!
Yes!! Chickpea flour is amazing! Thanks for posting this recipe. I need to try it.
I hope you love it as much as we do! 🙂
Wow! Amazing recipe. This almost similar to one Indian dish called chilla. That is made with vegan flour too 🙂
I will definitely have to check that out! 🙂
Yummy, I LOVE garbanzo bean flour. Definitely will have to try this out sometime!
Right?! It’s such an amazing ingredient!
Hi do you thinks its possible to do a sweet take on your recipe.looks beautiful as a savoury dish.✌
Hi Jackie! That is a great idea! You would have to remove the savory spices and add in more sweet (things like cinnamon, pumpkin pie spice, etc), and a touch of sugar. Let me know if you try this out, what a great idea!
My husband loves these! He said it’s his favorite breakfast since we went plant based. He really want me to try to use the batter to make a frittata. Any advice? I worried I will be left with goo
★★★★★
I am so happy he loves these! I have not tested that out yet, but I would think you should add a bit more flax and more chickpea flour to make it thicker. What a a great idea, let me know how it goes!
So delicious and easy!!! I’ve made these three times already with different fillings! Today I smothered them in butternut squash cheeze sauce and they tasted so naughty…but they weren’t!!! Thanks so much for sharing the deliciousness. Dana
★★★★★
We are so glad you love these and thank you for the recommendation, what a great idea on the cheese!
So crazy good and deliciously satisfying. I always overload the veggies so wind up with some version of slop, but it’s pure bliss eating it!
★★★★★