Here is my go-to plant-based omelette.
Preparation Time: 2 Minutes
Cooking Time: 5 Minutes
1/4 cup chickpea (garbanzo bean) flour (affiliate link)
1/4 cup + 1 tbsp warm water
1/8 teaspoon smoked paprika
1/4 teaspoon turmeric (for colour)
1/4 teaspoon onion powder
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
1 tablespoon nutritional yeast (affiliate link)
- In a bowl, first, whisk all of the ingredients together until thinned out and smooth.
- Heat a nonstick skillet over medium heat.
- Pour the mixture into the pan, and tilt the pan to spread the batter to the desired size.
- Cook for 5-7 minutes then flip, cooking for another 2 minutes.
- Plate and fill with desired fillings.
- Top with optional salsa or guacamole.
Don’t taste the raw batter. Uncooked chickpea flour tastes horrible but becomes much better with cooking!
Keep in mind that these omelettes can be small, so make sure to use a small amount of filling. Ideas for fillings include:
- Diced bell peppers
- Tofu (Grated or small cubes)
- Halved cherry tomatoes
- Halved olives
- Chopped onions (of any colour)
- Beans of any kind
Nutrition Information (with no fillings):
Calories: 120, Total Fat: 1.5g, Saturated Fat: 0g, Cholesterol: 0mg, Total Carbohydrate: 21g, Dietary Fiber: 5g, Total Sugar 1g, Added Sugars: 0g, Protein 5g, Calcium: 32mg (2%), Iron: 2mg (10%), Potassium 366mg (8%)