chickpea omelette

A gluten free, soy free, and vegan omelette using chickpea flour and fried in a skillet.

Chickpea Omelette - Vegan Omelette

chickpea flour

water

yeast ((optional))

salt salt

tbsp oil (for frying)

Mix chickpea flour, nutritional yeast, salt and water and stir until there are no lumps.

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.&nbsp; (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.

https://content.jwplatform.com/videos/5t5sLDih.mp4

How to make vegan omelets from chickpea batter.

This Chickpea ‘Omelette’ is a deliciously healthy breakfast that is dairy-free, gluten-free, egg-free, nut-free, and made with no onion. The batter for this vegan Chickpea ‘Omelette’ is made without oil (apart from the oil contained in the coconut milk), and almost as easy to make as a traditional omelette made with eggs. With a rich cheesy texture, this is my best version of a vegan ‘omelette’ recipe; and I sincerely hope you will enjoy it as much as I do.

Chickpea Omelette (no onion | oil-free batter)

coconut milk*

tsp turmeric**

paprika

cumin seeds

salt

tsp black pepper

tomato (finely chopped)

mushrooms (about 70 g) (sliced)

chickpeas (drained weight: 120 g)

green peas

lime juice

spring onions (finely chopped)

Watch the one-minute recipe video (scroll down a bit) to see all instruction steps.

Add all the &#039;for the batter&#039; ingredients in a mixing bowl and mix with a whisk until smooth.

Add vegetables and mix again with a spatula.

Optional: slightly oil pan with a silicone brush.

Heat up pan on low medium heat and pour half of the batter in the hot pan. Cook on low heat for about 2 miutes, until edges are dry and bubbles appear on top.

For the batter

Add vegan cheese and green peas on one half of the &#039;omelette&#039;, and cook for 5 more minutes on low heat. 

Fold in half using a spatula, set on side, and cook the second &#039;omelette&#039;. Cut both large &#039;omelettes&#039; in half for 4 small servings. PRO TIP: Depending if you are using induction or gas for cooking the Chickpea ‘Omelette’, it can happen that your ‘omelette’ will not be properly cooked from inside when you fold it in half. In that case, you can oven bake or air fry the ‘omelette’ to make sure it is cooked from inside. RAW CHICKPEA FLOUR DOES NOT TASTE GOOD!

For the filling

Serve warm with spring onion and fresh lime juice, and enjoy!

For topping - optional

This Chickpea ‘Omelette’ is a deliciously healthy breakfast that is dairy-free, gluten-free, egg-free, nut-free, and made with no onion. The batter for this vegan Chickpea ‘Omelette’ is oil-free, and almost as easy to make as a traditional omelette made with eggs. With a rich cheesy texture, this is my best version of a vegan ‘omelette’ recipe; and I sincerely hope you will enjoy it as much as I do.

FULL RECIPE: https://thedorkyfrench.com/chickpea-omelette/

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CHICKPEA 'OMELETTE' (no onion | oil-free batter)

This vegan chickpea omelette is hands down the best plant-based omelette I’ve ever had. Crisp on the outside, soft and tender on the inside, and packed with a a rainbow of veggies. Plus, it’s high in vegan protein, vitamins and minerals.

Vegan Chickpea Omelette

plant-based milk (I used almond milk)

baking powder

garlic powder, optional

sea salt,

olive oil

red onion, finely chopped

leek, white part only, thinly sliced

cherry tomatoes, quartered

red bell pepper, cubed

chives,

In a small bowl or measuring cup, whisk together chickpea flour, milk, baking powder, garlic powder, and salt. Let the batter sit while you prepare the vegetables.

In a non-stick pan, heat olive oil. Add onion and leek and sauté for about about a minute. Add tomatoes and bell pepper, and cook for another 2 to 3 minutes. Right before you&#x27;re done, toss in the chives as well. Remove from the pan and transfer to a bowl or a plate.

Pour about half of the omelette batter into the heated pan and almost immediately add the vegetables on top. Pour over the other half of the batter.

Wait until it bubbles and firms up along the edges, approximately 2 minutes. 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.

Serve right away and garnish with fresh tomatoes, minced red onion or more fresh chives.

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