CHICKPEA OMELETTE
prep time: 10 MINUTES
cook time: 10 MINUTES
total time: 20 MINUTES
Try a chickpea omelette for breakfast! Or have breakfast for dinner! This quick and easy breakfast is a fabulous way to start the day.
INSTRUCTIONS
INGREDIENTS
CHICKPEA OMELETTE BATTER
- 1 cup chickpea flour
- 1/2 cup organic vegetables broth
- 1/2 cup unsweetened, unflavored plant milk (or water) (I used almond milk)
- 2 Tablespoons Nutritional Yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
VEGETABLES
- 1/2 cup red bell pepper, diced
- 8 ounces button mushrooms, sliced thin
- 1/3 cup white onions, diced
- 1/4 cup zucchini diced
- 1/4 cup yellow summer squash, diced
OPTIONAL INGREDIENTS
CHICKPEA OMELETTE BATTER
- In a large measuring cup or small bowl, add all ingredients.
- Whisk together until smooth.
- Set chickpea omelette batter aside.
SAUTEED VEGETABLES
- In a medium-sized non-stick pan, saute vegetables.
- I use vegetable broth to prevent the vegetables from sticking.
COOKING CHICKPEA OMELETTE
- You must use a quality non-stick pan, or it will stick.
- Heat skillet to medium-low BEFORE pouring the batter into the pan.
- You can either mix the vegetables into the batter or cook the omelette and add the vegetables before you fold over.
- Loosen the omelette with a spatula, and look underneath. When it begins to get brown, you are ready to add your veggies (if you are adding them after.
- In order to keep everything inside the omelette, I fold both sides into the middle, forming an envelope.
- If you are using vegan cheese, put the vegan cheese before you fold the sides in.
- Add hot sauce and chopped parsley if you like. I love it hot!
Tags: garbanzo beans