Chickpea Flour Omelet with Tomato, Basil, and "Mozzarella"
Delicious and filling vegan chickpea flour omelet with tomato, basil, and “mozzarella.”
Yields: Serves 1
Ingredients
- 3/4 cup chickpea (Garbanzo Bean) flour
- 1 tbsp ground flaxseed
- 1 tbsp nutritional yeast (optional)
- A few pinches sea salt
- 3/4 cup water
- 2 tsp extra virgin olive oil
- 1 small tomato, chopped
- 1 bunch fresh basil
- 1 small onion or 1/2 medium-sized onion, chopped
- Vegan mozzarella
- Organic cooking spray
Instructions
Whisk together the chickpea flour, water, ground flaxseed, 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.
Grease the skillet, and add the chickpea omelet mixture. I like to lift the pan and tilt it from side to side so it spreads out in an even layer. Cook over medium heat until the batter is almost firm. Then flip over and go over the omelette with a spatula, pressing it down against the pan. Cook until the bottom begins to smoke (this indicates it is no longer wet).
You are now done. Enjoy!
- Preparation time: 5
- Cook time: 10
- Total time: 15 minutes