Chickpea Omelette

Somedays I feel for an omelette, especially on the weekend. This chickpea flour omelette recipe is perfect for a protein packed vegan breakfast. The flavors of peppers, onion and cheese is mouth watering in this recipe. The texture is soft, chewy with a delicate egg flavor from black salt.

If you’re not familiar with chickpea flour, it’s also known as garbanzo bean flour. The flour is a fine yellowish gluten-free flour made from grounded white chickpea. Chickpea flour is a healthy flour often used by vegans and people with a gluten sensitivity. It’s often used to make tofu scramble, pancakes, crepes, or wraps. This is a quick and easy recipe using simple ingredients.

1/4 cup chickpea flour

1/3 cup water

1/4 tsp black salt (enhances the egg flavor) or Himalayan salt

1 tbsp nutritional yeast

1/4 tsp baking powder

1/2 tbsp grapeseed oil

red bell peppers, as desired

green bell peppers, as desired

yellow onions, as desired

1 slice vegan cheddar cheese

a sprinkle vegan mozzarella cheese

green onions for garnish

In a small mixing bowl, combine the chickpea flour, nutritional yeast, baking powder, black salt or Himalayan salt. Mix in the water until smooth. Set aside.

In a non-stick or cast iron skillet, heat 1/2 of the oil over medium heat and sauté the peppers and onions. Cook for about 2 minutes. season to taste and remove the vegetables from the pan and set aside on a plate.

In the same skillet, heat the remaining 1/2 of oil . Pour the chickpea batter in the skillet, tilting the pan into circular motions to spread the batter. Cook for 3-4 minutes, the omelette is cooked when the sides are dry and it’s not wet in the center. Cover half of the omelette with the sautéed vegetables, add the vegan cheese, loosen up the omelette sides with a spatula and fold in half over the filing.

Enjoy!