Scrambled Chickpea Omelette
Scrambled chickpea flour omelette. Makes a filling and delicious yet light vegan breakfast or lunch.
Yields: Serves 1 hungry person, 2 not as hungry people
Ingredients
- 1 cup garbanzo bean / chickpea flour
- 2 tbsp ground flaxseed
- 1 tbsp nutritional yeast
- 1 to 2 pinches sea salt or Herbamare
- 1 pinch cayenne or red pepper flakes
- 1 cup water
- 1/2 red onion, chopped
- 6 stalks swiss chard, ripped into shreds with stems removed
- 2 tbsp extra virgin olive oil or Earth Balance butter
Instructions
Combine and whisk the dry ingredients (chickpea flour, ground flaxseed, 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.
- Preparation time: 5 minutes
- Cook time: 7 minutes
- Total time: 12 minutes