Recipe Difficulty: Easy
Keywords: Vegan Eggs, Breakfast, Omelet, Chickpea Flour, Kala Namak
Chickpea Omelet Recipe Notes
Chickpea Omelets have quickly become a staple in my home. I keep a batch of dry mix on my counter, and when I want an easy meal, I whisk together roughly equal parts water and dry mix with a squeeze of lemon to make the batter. It cooks up like a giant foldable pancake that can be filled with whatever ingredients you like best.
I have come to love it filled with my cashew basil ricotta, mushrooms, onions, zucchini, veggie bacon and served with a side of tomato jam. I use a bit of kala namak (black sulphuric sea salt) to give it an eggy taste, but you don't have to. A few chopped scallions mixed into the batter before cooking is also delicious.
Stuff it with your fav cooked veggies, vegan meats and cheeses for a delicious satisfying meal. If you discover a favourite filling, comment below I would love to hear about it! I want to try stuffing it with pizza fixings sometime to see what that is like!
Tips for success
What I filled my omelet with
If you would like to try making a chickpea omelet using the same fillings I did, start by making a batch of my basil cashew ricotta. It requires a bit more planning, but it's delicious! I add a generous smear of the ricotta, then pile on sauteed mushrooms, onions & zucchini. (about 5 mushrooms, 1/4 of a red onion and 1/3 - 1/2 of a zucchini per omelet.) Then I sprinkle on a bit of cooked veggie bacon before folding the omelet over into a half moon shape. Then, I serve it with a simple tomato jam on the side. I really like the brightness and sweetness it adds. The recipe for the jam is below.
For the tomato jam, to a small pot add
Simply simmer until reduced and thickened. I try to not let the tomatoes break down completely, I like some bigger bites in the jam. I double the recipe if I'm eating omelets all week!
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Hey! I'm Trisha