Breakfast is by far my favorite meal of the day and I often find myself eating breakfast foods for lunch and dinner as well. This recipe is my newest obsession and I’ve made it…honestly probably too many times this week. Light and fluffy, savory, and coming in with 10 grams of protein per 1/2 cup, this vegan omelette is going to be your new breakfast (or dinner) go-to.
Vegan Chickpea Flour Omelette
Ingredients
Instructions
Sauté vegetables of your choice in pan with olive oil until soft
Mix chickpea batter well with a fork or whisk until smooth. Pour over vegetables and cook for 10 minutes until fluffy and slightly crisp around the edges.
Serve with buttered toast or side of your choice. Enjoy!
It’s super easy to make, simply combine all the ingredients into a bowl and mix well with a fork or whisk until smooth. I use whatever vegetables I have on hand, normally kale or spinach, mushrooms, peppers and some form of tomato. Sauté the vegetables of your choice in a pan with a little olive oil or (vegan) butter until soft, then pour in the chickpea mixture over top.
Cook for about 10 minutes over medium heat until fluffy, stirring or flipping occasionally to prevent the batter from sticking to the pan.
If you’re impatient like me, you can cook for about 5 minutes and then pop the slightly underdone omelette onto a plate and microwave for 2 minutes on high. I normally serve this with a few slices of homemade toast topped with with butter or avocado. For this toast recipe I made King Arthur Flour’s Basic Sourdough loaf. Would recommend!