Vegan Chickpea Omelette

Yeah, it's not an omelette in the traditional sense, but it's a great vegan alternative. It's also gluten-free, high in protein and very customizable.

This recipe yields 2 servings.

Ingredients

Omelette

• 120g chickpea (gram) flour, sifted
• 230ml oat milk
• 0.5 tsp black pepper
• 0.25 tsp smoked paprika
• 0.5 tsp baking powder
• 0.5 tsp onion powder
• 2 tbsp nutritional yeast (for a cheesy flavor)
• 1 tsp salt
• 1 tbsp soy sauce
• optional: 1 tbsp of your favorite flavor enhancer (like sun-dried tomato pesto)
• optional: 1 tbsp of binding agent (like "flax egg": 1 tbsp ground flax seeds + 3 tbsp water), for easier flipping

Filling

For filling, you can use anything you like. Some ideas:

• Hummus (indeed, chickpeas squared!)
• A sauté of ripe tomatoes, fresh spinach, and garlic for a garden-fresh feel
• Slow caramelized onions mingled with vegan cream cheese for a sweet and tangy luxury
• A tofu scramble, for an even more protein-packed breakfast

Instructions

1. Preparation: Get two pans: one for the filling on medium heat, and another for the omelette on high heat.
2. Start with the Filling: Toss filling ingredients to a pan and cook until ready.
3. Batter Up: While the filling is being cooked, mix all the omelette ingredients together in a bowl. To avoid lumps, sift the flour.
4. Pancake Time: Pour half of the batter (if making 2 servings) into the second pan with a little oil.
5. Flip It: When the edges are dry and most of the bubble popped, flip the omelette.
6. Serve: When golden on both sides, serve by putting filling on one half and folding the other half over it.