I don’t much fuss with breakfast during the week, but on the weekends when there is more time and two of us to sit down for a nice brunch, usually something a little fancier than toast, simple cooked grains and fruit appear on the table. The latest brunch was this delightfully satisfying and easy-to-prepare vegan omelette starring chickpea flour. I refrain from eating eggs themselves, but that doesn’t mean I can’t make something that mimics egg creations and that, in my opinion, is even more enjoyable.
The texture of the omelette is very much like a real egg omelette or my favorite pudla, though a bit crispier and stuffed with vegetables. The ingredients you can use as a filling for the omelette are endless. I used what I had on hand, but mushrooms are surely a must, or diced red pepper, peas, spinach and even a bit of cheese if you don’t follow a strictly vegan diet. It’s totally up to you what favorites to include. This batter can be made ahead of time and kept in the fridge overnight to cut down the process if you want that omelette asap in the morning. These also make for a fine lunch or light dinner and the recipe is easy to double if necessary.
|Vegan Chickpea Flour Omelette with Vegetables|
|Recipe by Lisa Turner
Published on October 5, 2016
Easy, satisfying and delicious vegan chickpea flour omelettes stuffed with vegetables
Makes 2 8-inch omelettes
Other recipes with chickpea flour to enjoy from Lisa’s Vegetarian Kitchen:
Chickpea Flour (Besan) Crêpes with Spinach
Chickpea Flour Fudge
Scrambled Chickpea Flour with a Fiery Red Chili Paste
Chickpea Flour Pissaladières with Caramelized Fennel & Onions