Chickpea flour omelettes are now one of favorite foods when I want something filling and yet light that’s easy to make. But as many times as I’ve made them, I still haven’t been able to master the technique of flipping them over, and as a result they wind up pretty messy-looking. Finally it occurred to me: why don’t I just make them scrambled from now on? After all, scrambled eggs are pretty much the same thing as omelettes, except that they have a different texture and are easier to make. I may eventually give in and buy a crêpe pan so I can finesse my omelette-making skills, but for now I’m just going with the scrambled look.
So here is my messy / scrambled version of a chickpea omelette with two of my favorite veggies – swiss chard and onions – plus, a bonus recipe for guacamole, which happens to go great with it!
Ingredients for Chickpea Omelette
- 1/2 red onion, chopped
- 6 stalks swiss chard, ripped into shreds with stems removed
- 1 cup garbanzo bean / chickpea flour
- 1 tbsp ground flaxseed
- 1 tsp baking powder
- 1 pinch cayenne
- 1 to 2 pinches sea salt or Herbamare
- 1 tbsp nutritional yeast
- 2 Tbsp extra virgin olive oil or Earth Balance Butter (I like the soy-free version)
Combine and whisk the dry ingredients (chickpea flour, ground flaxseed, baking powder, sea salt, cayenne, nutritional yeast), then add the water and whisk some more until smooth.
Heat the olive oil or Earth Balance butter in a skillet over medium, adding the onions. Once the onions begin to soften (after 1 to 2 minutes), add the swiss chard, quickly followed by the chickpea flour mixture, pouring it evenly over the vegetables.
Allow the mixture to settle for about 2 minutes. Once it starts to thicken, flip over small parts of the omelette with a spatula, until all of the mixture and vegetables have been turned over. Repeat the process, prodding the mixture frequently, until the omelette has congealed and has an egg-like texture.
For the guacamole
For a quick and dirty version, just mash up 1 to 2 avocados and squeeze some lemon juice on top of them.
- 1 + 1/2 to 2 avocados, sliced
- 1/2 vine tomato, diced
- 1/2 jalepeño pepper,* minced with seeds and ribs removed
- 1 small pinch sea salt or Herbamare
- Juice of 1 lemon, quartered
*skip if you’re not a fan of spicy food
Mash up the avocados, then add to a bowl with the tomatoes, jalapeño pepper, and sea salt. Squeeze juice from lemon quarters onto the mixture and mix the ingredients well.