Vegan Chickpea Omelet
- 0.75 cup chickpea flour
- 0.25 cup small broccoli florets
- 0.25 cup tomatoes, chopped
- 2 garlic cloves, minced
- 0.25 of a red onion, chopped
- 0.25 tsp sea salt to taste
- 0.25 tsp baking soda
- 0.25 tsp onion powder
- 0.25 tsp garlic powder
- 0.25 tsp turmeric powder
- 2 tsp nutritional yeast (optional)
- 2 tsp apple cider vinegar
- 0.75 cup 1 Tbsp. unsweetened nondairy milk
- 1 Tbsp cilantro
Adapted from Kittee Berns.
- 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.
- 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.
- 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).
- 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.
- Garnish with more tomatoes, minced red onion, sliced avocado and lime wedges.
- 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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