Vegan Chickpea Flour Omelette
Eggs aren’t the only way to get protein in the morning. This Vegan Chickpea Flour Omelette packs as much protein as an egg and tastes just as delicious. Filled with veggie goodness so it’s hearty and filling. A great way to start the day!
Servings 1 person
Ingredients
- ¼ cup chickpea(garbanzo) flour I like Bob's Red Mill.
- 1-2 tablespoon nutritional yeast
- 1 garlic clove, minced
- ¼ teaspoon baking soda
- scant ¼ teaspoon salt
- dash of black pepper
- ¼ cup water
- 2 teaspoon coconut or olive oil
- 1-2 cups chopped vegetables ie mushrooms, spinach, bell peppers, etc.
Instructions
- Heat 1 teaspoon of oil in a skillet over medium heat. Sauté vegetables and set aside.
- In a small bowl whisk together flour, nutritional yeast, garlic and other spices, baking soda,and water.
- Heat additional teaspoon or so of oil in a small nonstick skillet over medium heat. You want to make sure the pan has enough oil to prevent the omelette from sticking.
- Pour batter into hot skillet. Shimmy the pan a little to spread around pan in a thin layer. Cook for 4-5 minutes until edges have set and bubbles have formed across the surface. Gently shake the pan to loosen and carefully flip. Continue to cook for 2-3 more minutes adding desired toppings. If using a vegan cheese such as Daiya, cover pan with a lid to help melt the cheese. Check that omelette has throughly cooked by lifting away from pan slightly. It should be be dry and lightly browned. It is super important to cook well because raw/undercooked garbanzo flour taste horrible.
- Flip one side over to close and serve immediately.
