Chickpea Flour Omelette

Stuff these chickpea flour omelettes with your favorite fillings and they closely resemble the actual thing! I love making them as a treat for Sunday brunch or even as a meal prep breakfast to enjoy throughout the week!

Yields 4 Servings | Total Time 30 Minutes

Ingredients

  • 1 cup chickpea flour

  • 3 tbsp nutritional yeast

  • 1 tsp baking powder

  • 1 tsp salt

  • 1/2 tsp turmeric

  • 1/4 tsp black pepper

  • 1 1/4 cups water

  • 2 tbsp extra-virgin olive oil (for cooking)

  • Optional Fillings: Sliced avocado, basil, chopped tomatoes, kalamata olives, sauteed mushrooms, peppers, and spinach, etc.

Preparation

  1. In a large bowl, add the chickpea flour, nutritional yeast, baking powder, salt, turmeric, and black pepper and give it aa whisk. Pour in 3/4 cup water and whisk until no clumps remain. Add in the remaining water and whisk to combine. Let for 10 minutes to thicken.

  2. Place a medium sized non-stick skillet onto medium heat and drizzle in 1 1/2 tsp olive oil.

  3. Pour in 1/3 cup of the omelette batter and let cook for about 3-4 minutes or until bubbles start to form and the bottom is slightly brown. Add in your fillings and fold the omelette in half and platte up. Do so for the remaining batter.

  4. Store any extra batter or cooked omelettes in the fridge for up to 4 days. Simply reheat on a pan or in a 350F oven until warmed through.

Breakfast, Grain-Free, Meal Prep, VeganJason PabstComment