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Chickpea omelette
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Chickpea Omelette - Vegan Omelette

Chickpea omelette is vegan, gluten-free omelette. This vegan omelette is rich in protein, and makes a quick healthy breakfast.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: Chickpea Omelette, Easy Vegan Recipes, Vegan breakfast recipes, Vegan Omelette
Servings: 4 Omelettes
Calories: 242kcal
Author: Ipsa Faujdar

Equipment

Ingredients

  • 1/2 cup chickpea flour
  • 2 tbsp nutritional yeast
  • 1/2 cup water or as required for batter
  • 1/2 tsp black salt
  • 1 onion finely chopped
  • 1 medium tomato finely chopped
  • 4 tbsp olive oil
  • 2 tbsp parsley or cilantro leaves chopped (for omelette & garnish)
  • 2 pinches baking soda (optional)

For serving - tofu scramble and spinach

  • 1 cup scrambled tofu with spinach or any topping of choice

Instructions

  • In a large mixing bowl, add chickpea flour, nutritional yeast, salt.
  • Add water gradually mixing continuously using the whisk.
  • Make it lumps free completely.
  • Now add chopped onions, tomatoes, if any veggies (optional) to the batter.
  • Give it a nice stir.
  • Keep the batter in flowing consistency.
  • Add a pinch of baking soda to make the omelette fluffier (optional)
  • Heat oil in a skillet or a non-stick pan.
  • Pour in 1/4 cup of batter to the skillet or pan.
  • Flip the pan slightly with a flick of the wrist. This will allow the batter to spread evenly.
  • Keep the flame on medium flame for 2 minutes (since this takes time to get cooked perfectly).
  • Close it with a lid and cook on low flame for 2 minutes.
  • Now the base layer is cooked with dry top side.
  • Perfectly done crepe leaves the pan automatically.
  • Flip the crepe carefully with help of a spatula.
  • Keep flame on medium low flame.
  • Cook for another 3 - 4 minutes.
  • Remove from pan once both sides look cooked.
  • Garnish with some more cilantro or parsley.

Serving ideas

  • 1. Serve it with scrambled tofu, spinach for a full meal.
  • 2. Place it in slices of bread and make yourvegan bread omelette breakfast.

Video

Notes

  1.  While making the batter, keep it lumps-free completely.
  2. Add water to the dry flour slowly and gradually mixing the flour smoothly. Make in batches mixing slowly in place of adding all water at once.
  3. Baking soda makes the omelette fluffier. 
  4. If adding soda add it at the end of the preparation.
  5. Take a seasoned iron skillet or non-stick pan for this recipe.
  6. If adding extra veggies, saute them prior to adding in the batter. But if adding only chopped onion and tomatoes, no need to saute before. Add them directly to the batter.
  7. Take time to cook both sides perfectly as unlike egg omelette, chickpea omelette takes time to get cooked. 
  8. Keep the flame on medium-low to low as it may look cooked on outside (even with burnt patches) yet remain uncooked within.

Nutrition

Serving: 1Omelette | Calories: 242kcal | Carbohydrates: 26g | Protein: 12g | Fat: 14g | Sodium: 578mg | Potassium: 505mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2302IU | Vitamin C: 4.2mg | Calcium: 30mg | Iron: 2.1mg