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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