Chickpea flour omelettes are one of my very favorite breakfast / brunch recipes.They’re super-easy to make; high in protein, fiber, and iron; and delicious when combined with the right seasoning and / or vegetables.
I’ve made my scrambled version with kale or swiss chard and onion for a few non-vegan friends, and they were so impressed and intrigued that they wanted me to show them step-by-step how to make it.
This particular chickpea flour concoction is inspired by an omelette I loved at a diner my mom and I used to go to all the time when I was younger. The diner’s still there but I don’t go anymore, because they don’t have much veg-friendly fare. Luckily, my vegan version is even better in my (not so humble) opinion.
- 1 cup chickpea (garbanzo bean) flour
- 2 tbsp ground flaxseed
- 1 tsp baking powder
- 1 cup water
- 1 tbsp extra virgin olive oil
- A few pinches sea salt
- 1 tbsp nutritional yeast
- 1 small tomato, chopped
- 1 bunch fresh basil
- 1 small onion or 1/2 medium onion, chopped
- Vegan mozzarella. I used Miyoko’s Creamery Vegan Mozz. Chao Vegan Slices in Original also work well
- Organic cooking spray
Whisk together the chickpea flour, water, ground flaxseed, baking powder, extra virgin olive oil, sea salt, and nutritional yeast until the mixture is smooth. Stir in the tomato, basil, and onion. Then break apart whatever cheese you’re using into small fistfuls and add about 4 of those to the mixture.
Spray the skillet with cooking oil, and add the chickpea omelette mixture. It should spread out fairly evenly across the skillet. Cover and cook over medium heat for about 5 minutes, or until the mixture has thickened. Drizzle the edges with olive oil. Then flip over and cook for another 5 minutes or so until the batter has a consistency similar to that of an omelette.
For a faster scrambled version, you can cook the mixture over medium-high heat while continuously moving the batter around flipping it over every few minutes.
You are now done. Enjoy!