Vegan Chickpea Omelet

| Cara Reed
Serving size:2
Prep Time:
Total Time:
Vegan Chickpea Omelet

Ingredients

  • 3/4 cup chickpea flour
  • 3/4 cup 1 Tbsp. unsweetened nondairy milk
  • 2 tsp apple cider vinegar
  • 2 tsp nutritional yeast (optional)
  • 1/4 tsp turmeric powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt to taste
  • 1/4 of a red onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup tomatoes, chopped
  • 1/4 cup small broccoli florets
  • 1 tbsp cilantro

Directions

Adapted from Kittee Berns.

  1. In a Pyrex measuring cup, whisk together the chickpea batter. You don't want the batter too thick to stir. It should be like pancake batter, easy to pour. Allow to sit.
  2. In a heated nonstick skillet, saute the red onion and garlic until lightly browned. Add the broccoli to soften. Remove and place on a plate.
  3. Return to the heated skillet, add a little olive oil and pour half of the batter into the pan. Add the garlic, onions, broccoli, and tomatoes on top of one half of the batter. Wait until it bubbles and firms up along the edges (approx. 2 minutes to cook).
  4. When able to, gently fold over one side to cook another minute. Cover with a lid and turn off the stove and allow to steam for 5 minutes.
  5. Garnish with more tomatoes, minced red onion, sliced avocado and lime wedges.
  6. Add sea salt and pepper to taste.

Notes: Using a nonstick skillet is key if you do not want your omelet to stick to the pan. Make sure that you are allowing for the chickpea flavor to wear off by steaming the omelet with the lid on.

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