This hearty vegan omelet is made from a savory chickpea flour batter and stuffed with sauteed broccoli, peppers and onions.
This recipe was so simple, but boy oh boy, did I manage to screw it up every which way before ending up with the perfect little plate full o’ vegan omelet you see in the photos. It’s true, and since I’m being totally upfront here, I’ll go ahead and confess that this chickpea scramble recipe, which ended up being delicious and awesome and a totally happy accident, was in fact, born of a vegan omelet fail.
It really wasn’t anything big that was messing me up – water to dry ratio, omission of flax seeds, and an attempt at making my omelet way to big (that’s where the chickpea scramble came from). I finally got it right this past weekend, and because I’m so excited, I had to share right away.
Chickpea flour is kind of amazing stuff. It’s the only flour I know of that not only works in baked goods, but also does a pretty darn good job of replicating eggs. Not only that, but it replicates eggs in a way that tastes good to me (me being one who used to spit my eggs out and hide them in my napkin as a kid). Not only that, but it’s really nutritious stuff, and incredibly filling. I’d say notably filling, because every time I eat a chickpea flour “egg” breakfast I feel the need to note how full I am after I finish, and how full I still am every hour thereafter. 11AM: “I finished that omelet two hours ago, and I’m still full!” 12PM: “I’m not even ready for lunch yet!”
I’m glad I finally got this one right, because it has so much going for it! Filling, delicious, and enjoyable by egg and non-egg eaters alike (I confirmed this). It’s also a great way to eat some vegetables for breakfast. Don’t skip the veggies! I’m told that a normal omelet would be kind of boring sans veggies, and I think the same is true here. Having said that, use your favorites. I went with peppers, onions and broccoli, because that’s what I had on hand, but feel free to stuff your omelet with whatever you like.
- ½ cup chickpea flour
- 2 tbsp. nutritional yeast flakes
- 1 tbsp. ground flax seeds
- ¼ tsp. baking powder
- ¼ tsp. turmeric
- ¼ tsp. paprika
- ¼ tsp. black pepper
- ¾ cup water
- 1 tbsp. soy sauce or tamari
- 1-2 tsp. vegetable oil
- 1 tsp. olive oil
- ½ onion, sliced and separated into strips
- ½ red bell pepper, sliced into strips
- 1 cup broccoli florets
- salt and pepper to taste
- In medium bowl, stir together chickpea flour, nutritional yeast, flax seeds, baking powder, turmeric, paprika and black pepper. Add water and soy sauce. Whisk until blended. Allow to sit for 10 minutes.
- Coat a medium skillet with oil and place over medium heat. Pour half of batter into skillet. Cook until bubbles appear in center, about 4 minutes. Carefully flip and cook another 2 minutes. Transfer to plate. Recoat skillet with oil if needed and repeat with remaining batter.
- Coat skillet with oil and raise heat to medium-high. Add veggies and stir-fry to desired tenderness, 4-6 minutes.
- Fill each omelet with half of veggies and fold over. Top with ketchup, hot sauce, salsa, or your favorite omelet topping.