Here is my go-to plant-based omelette.
Preparation Time: 2 Minutes
Cooking Time: 5 Minutes
Ingredients:
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)
Black pepper
Optional fillings
Instructions:
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.
Enjoy!
Cooking Tip:
Don’t taste the raw batter. Uncooked chickpea flour tastes horrible but becomes much better with cooking!
Filling Ideas:
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
Cheese
Tofu (Grated or small cubes)
Spinach
Halved cherry tomatoes
Halved olives
Chopped onions (of any colour)
Beans of any kind
Broccoli
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%)