Chickpea Omelet

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 simply mix dry mix with water and a squeeze of lemon to form the batter. It cooks up like a giant foldable pancake that can be filled with whatever ingredients you like best. If you make the recipe once, and enjoy it, I suggest doubling or tripping the recipe. The dry mix keeps well in a sealed container. I love it for a quick, healthy protein packed dinner option. 

Fillings
I have come to love my chickpea omelet filled with my cashew basil ricotta, mushrooms, onions, zucchini, sometimes I will add in a bit of shredded vegan cheese as well...and veggie bacon if I'm feeling a bit extra. On the side, I never have it without my simple tomato jam. The sweetness is a lovely contrast to all of the savory components in the omelet. 

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!

Make it taste "Eggy"
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.

Serving Size
I tend to make a giant omelet which depending on hunger level could feed one or two people. If I want two servings I just cut it in half and wrap the other half up for the next day. I just pop it in the microwave to reheat. A green salad and roasted potatoes would be my suggestion for extending the meal to feed more people. 

Tips for success

• Let the batter sit for at least 10 minutes before cooking to allow the flour mix to hydrate. You can adjust the consistency if needed by adding a spoon or two of dry mix or water to thicken/thin. If you dip a spoon and make a drizzle motion with the batter, it should leave a trail that disappears. 
  
• Use a non stick pan. I use a "The rock" pan in my kitchen. It's 100% my favourite pan, definitely better than any other non-stick I have tried. The one I have is 11", which yields about an 8" chickpea omelet, using 1/2 cup of dry mix.

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.) I often add a bit of shredded vegan mozza or cheddar too. 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. I never make an omelet without the jam, I just love the combination.

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Tomato Jam

For the tomato jam, to a small pot add

• 1 x pint cherry tomatoes
• 2 tbsp mustard seeds
• 1/4 cup white wine or apple cider vinegar
• 1/4 cup sugar
• 1/2 tsp sea salt
• pinch of white pepper (or black)

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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