Chickpea Omelet.
Don’t you just love easy vegan meals that use pantry staples and can be tailored to use up the veggies in the back of the fridge? This much-loved vegan omelet from The Prevent and Reverse Heart Disease Cookbook is that kind of recipe! Made with seasoned chickpea flour and water this egg-free omelet is a bit like a savory veggie pancake. “My family and I all love this recipe! We eat it often, and not just for breakfast,” shares a commenter. This wonderful egg-free omelet is easy to make and is good for breakfast, lunch, or dinner.
Ingredients:
- 1 cup chickpea flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon white pepper
- ¼ teaspoon black pepper
- 1/3 cup nutritional yeast
- ½ teaspoon baking soda
- 3 green onions (white and green parts), chopped
- 4 ounces sautéed mushrooms (optional)
- Optional toppings: Tomatoes, spinach, salsa, hot sauce, microgreens
Instructions:
- Combine the chickpea flour, onion powder, garlic powder, white pepper, black pepper, nutritional yeast, and baking soda in a small bowl. Add 1 cup water and stir until the batter is smooth.
- Heat a frying pan over medium heat. Pour the batter into the pan, as if making pancakes. Sprinkle 1 to 2 tablespoons of the green onions and mushrooms into the batter for each omelet as it cooks. Flip the omelet. When the underside is browned, flip the omelet again, and cook the other side for a minute.
- Serve your amazing Chickpea Omelet topped with tomatoes, spinach, salsa, hot sauce, or whatever heart-safe, plant-perfect fixings you like.
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