Omelet. Omelette. However you want to spell it this Vegan Chickpea Omelet isn’t made from eggs (technically that makes it a non-omelet but you get the point). Whip this up for breakfast and you will forget about which spelling is which and why it’s even called this. You’ll want to refer it simply by the word: Delicious.**
**Me saying that reminds me of a scene from one of my favorite movies “Sixteen Candles” when Long Duck Dong, the foreign exchange student, is at the table with the entire family eating a quiche for dinner and comments on how delicious it is. He asked how you spell it and one of the grandfathers says , “Well, you don’t spell it son, you eat it!” Why am I laughing so hard as I type this? I’m a sucker for a good movie quote.
Since I started cleansing my body from the Candida overgrowth, I heavily relied on eggs in my diet when I had to be at the strictest point. That was awfully strange to me because prior to this, the main reason I didn’t use eggs was because I was royally grossed out by the smell it leaves in bowls and plates after whisking or eating them. I’m talking, it made me an angry sort of grossed out. So naturally because I love baking and I can’t eat dairy due to my allergy towards it, I became a vegan baker by default. However once I had to go on a super strict diet for a good two months to help with my infection I was so limited with what I could eat. Eggs strangely stopped smelling bad to me (that was weird for me initially to wrap my brain around) so I began eating them.
Now that I can start incorporating new foods back into my diet, I am so excited to branch away from the heavy egg use and begin reconnecting with more plant-based recipes. Kittee of Cake Maker to the Stars, introduced me to the idea of using chickpea flour in pancake form, something called a Pudla and since breakfast is my favorite meal to cook up I wanted to create this eggless omelet based off of her Pudla recipe to add a bit of variety and spice into my breakfast life. Viola!Print
Adapted from Kittee’s Pudla recipe
For the Chickpea batter:
- 3/4 c. chickpea flour
- 3/4 c.+ 1 Tbsp. unsweetened nondairy milk
- 2 tsp. apple cider vinegar
- 2 tsp. nutritional yeast (optional)
- 1/4 tsp. turmeric powder
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. baking soda
- 1/8–1/4 tsp. sea salt to taste
- 1/4 of a red onion, chopped
- 2 garlic cloves, minced
- 1/4 c. tomatoes, chopped
- 1/4 c. small broccoli florets
- 1 Tbsp. cilantro
- In a Pyrex measuring cup, whisk together the chickpea batter. You don’t want the batter too thick to stir. It should be like pancake batter, easy to pour. Allow to sit.
- In a heated nonstick skillet, saute the red onion and garlic until lightly browned. Add the broccoli to soften. Remove and place on a plate.
- Return to the heated skillet, add a little olive oil and pour half of the batter into the pan. Add the garlic, onions, broccoli, and tomatoes on top of one half of the batter. Wait until it bubbles and firms up along the edges (approx. 2 minutes to cook).
- When able to, gently fold over one side to cook another minute. Cover with a lid and turn off the stove and allow to steam for 5 minutes.
- Garnish with more tomatoes, minced red onion, sliced avocado and lime wedges.
- Add sea salt and pepper to taste.
1. You can make the batter the night before, cover it and let it sit in the fridge overnight.
2. Using a nonstick skillet is key if you do not want your omelet to stick to the pan.
3. Make sure that you are allowing for the chickpea flavor to wear off by steaming the omelet with the lid on.
4. Nutritional info does not include the avocado.
- Serving Size: 1 Omelet
- Calories: 215 calories
- Fat: 7 g
Vegan Chickpea Omelet Recipe Notes:
Please note that the apple cider vinegar performs two functions in this recipe. 1). When mixed with the baking soda, it adds bubbles to the batter and provides a certain lightness to bite into; and 2). It cuts the chickpea flour taste. If you have ever accidentally tasted chickpea flour batter for the first time, you will know what I mean. This is why it’s important to cook the omelet all the way through and why keeping a lid on the pan for a few minutes to allow it to steam through is key.
You’re going to love this breakfast recipe. It’s a new way to make sure that you are eating as many veggies as you possibly can in every meal.