Simple Chickpea Omelet
Sunday mornings are the only morning during the week that Alissa and I get to spend any time together. This time mainly consists of planning out the weekly meals and drinking several cups of strong coffee. This is the calm before the storm of creating, testing and photographing recipes where often our kitchen is destroyed in the process. It is during these quiet times I like to make a light breakfast to start our day off right. This omelet hits the spot every time.
There are several different versions of this recipe out there. We cannot take credit for this amazing idea. However, after a great deal of tinkering and experimenting we have found this version to be the best. It has a wonderful taste and a creamy texture which mimics a real egg omelet. The secret ingredient in our minds is the moist silken tofu.
This recipe is quick and easy to make, so I am still eager to cook and photograph the rest of the day. But most of all it is delicious. We always use vegetables we have on hand in the fridge for the filling and it always comes out great with any vegetable combination. We highly recommend this omelet the next time you are having a calm morning and serve it with lots of strong coffee.
- Omelet Mixture
- 1 Cup Chickpea Flour
- ⅓ Cup Nutritional Yeast
- 1 tsp Garlic Powder
- ½ tsp Dried Thyme
- ¼ tsp Salt
- ¼ tsp Pepper
- ½ Package (7oz) Silken Tofu
- 1 cup Water or Veggie Stock
- Fillings (Optional)
- ½ Bell Pepper (Diced)
- ½ Red Onion (Diced)
- Mushrooms (Sliced)
- 1 Bunch Spinach
- 1 Bunch Fresh Basil
- Make the omelet mixture. Place all ingredients for the mixture into a blender and blend until very smooth. Set aside.
- Wash and prepare all of the fresh vegetables. Use any vegetables you have on hand.
- Sauté the vegetables in a skillet over medium/high heat for 4-5 minutes or until cooked to your liking. We like to leave the greens fresh to give the omelet a nice fresh crunch. Set filling aside.
- Place a large skillet over medium/high heat. Prepare the skillet with a tablespoon of olive oil. Pour half the omelet mixture into the hot skillet, like you would an egg omelet or a pancake. Watch the omelet to start forming bubbles on top, the edges will start to dry as well in about 3-4 minutes. Slide a large spatula under the omelet and check the underside for doneness.
- Very carefully flip the omelet to cook the other side.
- While the omelet finishes cooking place your fillings onto one half of the finished side. When the underside has finished cooking fold it in half on top of your filling.
- Serve topped with fresh greens or herbs. (We like to use basil or anything else that we may have on hand.