Veggie Chickpeas Omelette
On a lazy rainy morning or whenever you want to prepare a more elaborate breakfast, give this chickpea omelette a try! A lot of the recipes on the internet have sulfur salt added to vegan omelette to give it an egg like taste. As my taste buds changed so much, I do not want to have the egg taste to anything. This is only a personal preference, but if you are at the beginning of your plant based adventure and you still crave the taste and smell of eggs, take a walk to your health store and buy some sulfur salt (or black salt) and use a tiny amount of it in the omelette texture.
I must admit I gave this dish a lot of tries until it reached the texture and appearance that I had in mind. From lumps of flour to this it was a long way.
How do you like your eggless omelette? Mine has lots of veggies and even more for garnish!
Veggie Chickpeas Omelette
Cooking time: 20 min
Servings: 2
I’m posting this recipe a couple of weeks after I cooked it and now… I just want to cook it again!
Ingredients:
1 cup chickpea flour (or gram flour)
1 cup water (or veggie broth)
½ cup onion
2 tbs olive oil
½ cup chopped asparagus
1 cup cherry tomatoes
1 cup chopped bell pepper (I chose orange, but any color works)
spices: sea salt, pepper, italian herbs, turmeric (for color)
garnish: 1 avocado, rocket & cherry tomatoes salad.
Instructions:
Mix 1 cup of chickpea flour with 1 cup warm water. Sieve the chickpea flour while mixing to get a smooth effect.
Add the spices to the mixture. If the mixture is too thick add more water until it has the consistency of a thick omelette.
Saute the onion in the olive oil for a couple of minutes until it gets translucent.
Afterwards, add the cherry tomatoes, the asparagus and the bell peppers and saute a bit more.
Add the omelette mixture covering all the veggies. Reduce the temperature to a low if you haven’t done that already. Cover the pot with a lid and let it cook.
While the omelette is cooking, prepare the salad by adding some rocket, cherry tomatoes, lemon juice and a bit of salt.
When the top of the omelette seems cooked, flip the omelette and let it cook on the other side until it has a golden color. Serve the omelette with some salad and half of avocado.
