Chickpea omelette – savory plant-based breakfast is not only gluten-free but also packed with protein, fiber, and essential nutrients. It’s a versatile dish that can be customized with various vegetables and spices to suit your taste.
Chickpea Omelette - Savory Plant-Based Breakfast
Here is a delicious twist on the classic omelette. This gluten-free, protein-rich recipe, made from chickpea flour, offers a nutritious alternative to traditional egg-based omelettes.
It can be a hearty breakfast or a light dinner. You can pair it with a fresh salad, avocado, cucumber, tomatoes, hummus…
Simple, Delicious and Nutritious!
Ingredients
Servings: 1
Chickpea batter:
- 3 tablespoons chickpea flour
- 1 teaspoon cornstarch
- ¼ teaspoon baking soda
- ¼ teaspoon kala namak (black salt)
- pinch of black pepper
- pinch of garlic powder
- 5 tablespoons water
Veggies:
- 50g (heaping ½ cup) mushroom of choice, chopped
- 20g (⅓ cup) leek, chopped into half-moon pieces
To Make
- In a small mixing bowl, whisk all the ingredients for chickpea batter until smooth.
- In a non-stick 24 cm (9″) frying pan, heat ½ tablespoon olive oil over medium heat and sautee the veggies for about 2 minutes.
- Pour the chickpea batter in the pan, tilting the pan into circular motion to spread it as you will do for crepes.
- Cook for about 3-4 minutes.
- Loosen up the omelette sides with a spatula, carefully flip it and cook for another minute. Then fold it in half.
- Serve with ½ avocado, cherry tomatoes and sliced cucumber.
Notes
- I use black salt for its medicinal properties not for its eggy smell. If you don’t have it, use sea salt.
- I usually use oyster or chanterelle mushroom.
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Yoga & Meditation practice teaches us to be present in every moment, to breathe, and to feel. This awareness helps us stay present and grounded, and we learn to appreciate the beauty of life around us. Plant-Based Diet is what will support you in your life experiences so that you feel energised, light & content!
