Vegan Chickpea Flour Omelette

This delicious high protein breakfast is a really satisfying meal that can be customized in many ways. It’s gluten-free and soy-free. We recommend using veggies and spices that you already have on hand, to reduce food waste, and use up leftovers. This recipe includes 2 portion sizes. You could easily put this omelette into a sandwich/wrap, it’s really versatile.

This recipe has been UPDATED since first posted.

INGREDIENTS:

Single (side) serving:

3 tbsp chickpea flour (garbanzo bean flour)

4 tbsp water

1 tsp nutritional yeast

2 tbsp diced veggies (see suggestions below)

2 pinches salt

2 pinches pepper

2 pinches garlic powder

2 pinches paprika

2 pinches turmeric

2 pinches parsley

*This spice combo is our go-to and is completely customizable. See more suggestions below.

Double (main) serving:

6 tbsp chickpea flour (garbanzo bean flour)

8 tbsp water

2 tsp nutritional yeast

4 tbsp diced veggies (see suggestions below)

1/4 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

1/4 tsp paprika

1/4 tsp turmeric

1/4 tsp parsley

Diced veggie suggestions:

Onions/shallots/scallions, bell peppers, asparagus, mushrooms, artichoke hearts, broccoli, jalapeños, pepperoncini peppers, vegan chorizo, chopped spinach or kale, etc.

Additional spice + herb suggestions:

Cilantro, basil, oregano, dill, chives, thyme, chili peppers, etc.
*We recommend using fresh herbs if you have some on hand.

METHOD:

1 -  In a small-medium mixing bowl, add the chickpea flour, nutritional yeast, spices and water. Whisk to combine. Add diced veggies, whisk to combine.

2 - Heat a small-medium frying pan on medium heat, with a little drizzle of olive oil.

3 - Add omelette mixture to the pan, spreading it out a bit. Cook until edges start to become dry (approx. 5 minutes) then flip it over to cook the other side. It may break up but you can mash it back together, using your flipper. Gently press down on the omelette with the flipper and cook the other side for approx. 5 minutes, or until the omelette has a slightly browned colour. You can keep flipping it back and forth until the desired consistency is reached.

4 - At this point we like to sprinkle a little shredded vegan cheese to one side of the omelette and then fold the other side over top the cheese. Turn off the heat, and leave the pan there for a couple minutes to allow the cheese to melt. Gently press down on the omelette with the flipper.

5 - Transfer omelette to a plate and enjoy alongside some vegan bacon and toast, or make it into a sandwich/wrap with a little mustard and mayo. Delicious!

Makes: Single (side) serving OR double (main) serving

Prep time: 5 - 10 minutes

Cook time: 8 - 10 minutes

Store leftovers: Air-tight container, in the fridge

Lasts: 3 - 4 days