Vegan recipes don’t have to be boring. There’s always ways to push the envelope and discover traditionally non-vegan dishes that can be enjoyed with a little bit of substitution. Today we’ll highlight a breakfast favorite, the omelette. Instead of egg, this omelette utilizes chickpea to get a similar consistency and delicious taste. This is a simple one-serving recipe that makes a single omelette, so adjust as necessary. Give it a try!
- 1/4 cup chickpea flour
- 1/3 cup water
- 1 tablespoon nutritional yeast (optional)
- 1/4 teaspoon salt (black salt for a more egg like flavor)
- 1/4 cup vegetables of choice
- 1 tablespoon oil (for frying)
- Put chickpea flour, nutritional yeast, and salt in a mixing bowl and give it all a stir.
- Add half of the water and stir well until it forms a smooth paste. Add the remaining water and stir again until smooth and set aside while you prepare the add-ins.
- Dice up whatever veggies you want to add to your omelette. (about ¼ cup of veggies per omelette).
- Add oil to a well-seasoned iron skillet or a non-stick frying pan and saute the veggies on medium-low for about 3-5 minutes until they become tender.
- Remove the veggies and add them to the batter and give the batter another stir.
- Turn up the heat to medium and pour the batter in the skillet like you would a large pancake and cook for about 5 minutes until the top of the omelette no longer looks wet. (You can put a lid on the frying pan for a minute or two to help it cook evenly.)
- Carefully loosen up the omelette with a spatula and flip the omelette to the other side and cook for 3-5 more minutes until it is no longer soft in the middle. (Make sure there is no wet batter left in the center).
- Top with cheese and fold over so that the cheese is in the middle. (You can also add a handful of baby spinach to the middle of the omelette and it will wilt with the melting cheese.)