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
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. Tomato Jam
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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Author I'm Trisha Archives
September 2024
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