Easy protein-packed vegan chickpea flour omelette stuffed with colorful veggies! You'll love this healthy and savory breakfast option bursting with egg flavor and essential nutrients. Try this soy-free recipe with any add-ons you like!
⅔ cup chickpea flour (60 g)
¼ teaspoon salt
Pinch of pepper
½ teaspoon turmeric
¼ teaspoon garlic powder
½ teaspoon baking powder
1 tablespoon nutritional yeast
1 teaspoon apple cider vinegar
¾ cup water (180 g)
Pinch of black salt (kala namak)
2 cloves garlic, minced
2 mushrooms, chopped
¼ cup red pepper, chopped (45 g)
2 small tomatoes, chopped
½ green onion, chopped
How to prepare
In a medium-sized basin, combine the dry ingredients for your omelette batter using a spoon. Then, add the water and whisk until there are no remaining clumps and air bubbles are visible in the batter. It should resemble pancake batter in consistency and be easy to pour.
Over medium heat, add a splash of water, vegetable stock, or cooking oil to a nonstick pan. After cooking the garlic and mushrooms for two minutes, add the red bell pepper.
Once the vegetables have softened, stir in the tomato and green onion. Stir the mixture and heat for an additional minute, then transfer it to a platter and put it aside.
Now, pour the chickpea batter into the pan and spread it into a huge pancake shape. Put on the lid and allow the omelette to cook for approximately 5 minutes over medium heat, until the edges are hard.
Using a spatula, flip the omelette and cook the second side for 3 to 4 minutes without the lid. Place the sautéed vegetables on top of the omelet, cover the skillet, and cook until there is no more liquid batter in the center.