Chickpea Omelette

4.67 stars (3 ratings)

Chickpea flour, simple seasonings, and water are transformed into this easy Chickpea Omelette! It’s an eggy, fiber-packed, budget-friendly vegan breakfast filled with sautéed veggies and vegan cheese.

Prep Time10

Cook Time8

Total Time18

Course: Breakfast

Cuisine: American

Servings: serving

Calories: 148kcal

Author: Nora Taylor

Ingredients

4 tablespoons chickpea flour
1 tablespoon nutritional yeast
1/8 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon kala namak or regular salt
5 tablespoons water
1 tablespoon vegetable oil

Choose Ingredients for Filling

dairy free cheese shreds or sauce
sautéed vegetables - mushrooms, spinach, kale, broccoli, onions, tomatoes, zucchini, bell peppers
avocado slices
fresh herbs - cilantro or parsley
hot sauce
Tempeh Bacon crumbled

US Customary - Metric

Instructions

To a medium bowl, add the chickpea flour, nutritional yeast, turmeric, garlic powder and kala namak (or salt). Whisk to combine the dry ingredients, then pour in the water and whisk until smooth. Set aside.
If you want to sauté any vegetables for the filling, do this now in a medium non-stick pan with a little oil. Remove the vegetables from the pan and set on a plate nearby.
Warm the oil over medium heat in a non-stick pan. Give the chickpea omelette batter another good whisk before pouring it into the pan, letting it spread out into a thin circle.
Cook for about 4-5 minutes, until golden on the bottom, then flip over and cook for 2-3 more minutes. Handle it very carefully so it doesn't fall apart. If it does, you can always turn it into a scramble!
Add any fillings you want to one half of the omelette, then fold one side over to cover the fillings. Cover the pan and cook for another 1-2 minutes, especially if using cheese so it can melt.
Using a spatula, transfer the omelette to a plate and serve with any additional toppings.

Nutrition