Chickpea Vegan Omelette

An egg-free omelette? Oh yes it is. 🙂 Protein boost day starter. Omelette which will keep you full for a longer time. Great gluten free breakfast, dinner or even a lunch idea.

I must admit that I tried to make this omelette a couple of times but I failed over and over. I think that my biggest mistake was the batter consistency and the skillet that I’ve used and some ingredients that I added which cracked the omelette every time. I highly recommend you to buy a non-stick skillet or a special skillet which you will use only for pancakes and omelette recipes if you don’t want to add oil in this recipe.

Best of all, you can prepare a bigger amount of the dry mixture and put it in a jar, so it will be ready for every time when you’ll want to eat it. The only thing you’ll need to do is to add water and toppings and you’re ready to go. This high protein omelette is ready for 10 minutes and you can top it with whatever you want or have in your fridge.

I wanted more proteins in my breakfast today, because I was working out early in the morning (usually I do my workouts in the afternoon), so in the batter I added flax seed, sunflower seeds and chia and I topped it with kidney beans and fried mushrooms. I also wanted to spice up this meal so I cut pickles in circles and chili peppers too. I used vegan cashew mayo which I have always in my fridge. It is an easy and quick vegan recipe and you only need to blend the cashews (soaked overnight) with water until the paste is nice and smooth.

Okay so now let me explain to you the steps for this glorious chickpea omelette. First you need to mix all of the dry ingredients in a bowl.

Add water in the bowl and whisk everything together until the batter becomes thick as you do for pancakes.

Then add the seeds in the batter and mix everything together well.

Put the omelette mixture in hot skillet and add toppings or leave it empty like I did. In the meantime wash and cut the mushrooms and fry them without oil just a couple of minutes before they release water.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins

Soft and fluffy chickpea omelette.Full
with seeds, topped with kidney beans
and mushrooms.Awesome protein
meal ready for 10 minutes.

Author: Just Flora No Fauna
Recipe type: Breakfast
Serves: 1

I N G R E D I E N T S

• 1/4 cup chickpea flour
• 1/4 cup water
• 1 tbsp nutritional yeast
• 1/4 tsp dried onion
• 4 medium mushrooms
• 1/8 cup kidney beans
• 2 medium pickles
• 1 chili pepper
• Parsley
• Salt

I N S T R U C T I O N S

1. Place all of the dry ingredients in a bowl. Add the water and whisk everything together until well combined;
2. Pour the batter into the heated skillet. Wait until it bubbles and gently fold over one side to cook;
3. Wash the mushrooms and cut them in circles. Put them in a sauté pan and fry them without oil. Remove the pan from the heat before they release water. Add them on the top of the omelette;
4. Drain and rinse the beans to remove the excess salt and starch and put them on top of the mushrooms;
5. Cut the pickles and chili in circles and put them on top of the omelette;
6. Serve the omelette with parsley and cashew mayo;