Vegan Chickpea Flour Omelette
This protein-packed vegan chickpea flour omelette is stuffed with colorful vegetables. Enjoy this healthy and savory breakfast option, bursting with flavor and essential nutrients. This soy-free recipe is easily customizable with any add-ons you prefer.
Instructions
- 1
Combine all dry ingredients for the omelette batter in a medium-sized bowl. Whisk in the water (0.75 cup) until smooth and bubbly, resembling pancake batter. Set aside.
- 2
Heat a non-stick pan over medium heat with a splash of water, veggie stock, or cooking oil. Add the garlic (2 cloves) and mushrooms (2) and cook for minutes (2) until softened. Then add the red pepper (0.25 cup).
- 3
Once the red pepper (0.25 cup) has softened, add the tomatoes (2 small) and onion (0.5 green). Stir and cook for minute (1). Transfer the sautéed vegetables to a plate and set aside.
- 4
Pour the chickpea batter into the empty pan, spreading it like a large pancake. Cover with a lid and cook over medium heat for minutes (5) until the edges are firm.
- 5
Flip the omelette with a spatula. Cook the other side for minutes (3) to minutes (4) without the lid. Place the sautéed vegetables on top of the omelette, cover with a lid, and cook until no wet batter remains in the center.
- 6
Remove the omelette from the pan and fold it in the middle. Serve with fresh herbs, avocado, or yogurt (1 soy) if desired.
Nutrition Facts
Per portion