This wonderful egg-free omelette is easy to make and is good for any time of the day.
It’s the best invention for a vegan/plant-based breakfast since sliced bread! It’s vegan, gluten-free, soy-free, and of course egg-free, yet tastes surprisingly similar to an egg omelette! If you haven’t cooked with chickpea flour yet, you have to try this recipe! This is a real simple one and actually easier to make than a normal omelette, have a play around with the fillings too, you can chop and change it as you wish, as long as you keep the batter the same anything will work for a filling. I served mine with cherry tomatoes and avocado slices which is awesome too!
- Combine the chickpea flour, black ground pepper, nutritional yeast, and baking soda in a small bowl. Add 250ml of water and stir with a whisk until the batter is smooth.
- Heat a frying pan over medium heat.
- Thinly slice the red onion and garlic and slice the mushrooms and spring onions
- Add a little oil and fry the red onion, garlic and mushroom until they start to soften. Then add the sliced spring onion and spinach
- When the spinach has wilted down, pour the batter into the pan as if making pancakes.
- Cook on the first side for 3-4 minutes, you should see bubbles start to pop through the other side.
- Flip the omelette. When the underside is browned, flip the omelette again, and cook the other side for a minute.
- Serve your amazing Chickpea Omelet topped with tomatoes, spinach, salsa, avocado – play around and have fun with these toppings and mix it up!