When you start the day off with a good breakfast, it helps to not overeat during the day. Even if I am intermittent fasting, I like to eat breakfast, lunch, and dinner, but breakfast comes later in the day. And breakfast for dinner is one of my favorites! Regardless of the time of day, a chickpea omelette is always delicious.
What I love about a Vegan chickpea omelette is not only how easy it is to make, but it is also very low in calories and filling!
HOW TO MAKE THE CHICKPEA “EGG” BATTER FOR THE OMELETTE
Chickpea flour, remarkably, is made from dried chickpeas. Although I did not make my own chickpea flour, it is a simple process. First, all you need is dried chickpeas and a food processor. Then, you simply grind the dried chickpeas until they form a flour.
I buy chickpea flour, often since I use it for baking as well as a binder when cooking. Also, it is a great thickener when making sauces and gravy. And, the fact that chickpea flour is gluten-free is an even better reason to cook with it.
In order to make chickpea omelette recipe batter, you need very few ingredients:
- Chickpea flour
- Vegetable broth
- Nutritional yeast
- Garlic powder
- Onion powder
Not only do you need very few ingredients, but it also takes minutes to whisk the ingredients together.
POSSIBLE VEGETABLE AND OTHER INGREDIENT COMBINATIONS
Because I love my veggies, I diced onions, mushrooms, red bell peppers zucchini and yellow summer squash. Any vegetables, however, work well in a vegan chickpea omelette. As usual, I also used one of my favorite hot sauces.
Also, if you are looking for a quick and easy way to chop your veggies, try a vegetable chopper. In fact, it’s my favorite kitchen tool!
Other ingredients you can add to your omelette:
- Vegan cheese
- Skinny Nacho Cheese Sauce
- Green pepper
- Skinny Pico de Gallo
- Herbs like basil, parsley, dill or rosemary
Furthermore, you can also flavor your batter with spices such as cayenne pepper, chili powder, or any of your favorite flavors.
TWO DIFFERENT WAYS TO MAKE A CHICKPEA OMELETTE
So, since this was my first chickpea omelet rodeo, I learned a lot along the way. The first thing I discovered it you must have a GREAT non-stick pan. Otherwise, the chickpea batter will stick to the pan.
Next, you have two choices when making the omelet. One way is to saute the vegetables first, and then mix them into the matter before you cook the omelette. Or, you can saute the vegetables and put them inside the fold. Both ways worked perfectly well, however, it is a personal preference.
Here, the vegetables are added to the batter and mixed before pouring it all in the pan.
In this picture, the sauteed vegetables are added to the omelette before folding it over.
Another helpful trick is to cook it low and slow. Because the batter is thin, slow and steady wins the race.
If you plan to add vegan cheese, you should do so before flipping the side of the omelette over. When the omelette is brown in color, I like to flip both sides toward the middle to make an envelope. This tip, for instance, keeps all your veggies and other ingredients inside the omelette.
So the next time you want to skip breakfast, don’t! Instead, make a quick and easy chickpea omelette stuffed with your favorite veggies. And if you love breakfast, don’t forget, you can always have breakfast for dinner! In fact, breakfast for dinner makes my world go round! Print vegan chickpea Omelette recipe now.
DO YOU LOVE BREAKFAST? GIVE THESE BREAKFAST RECIPES A TRY!
- Skinny Chia Seed Pudding
- Vegan Breakfast Burrito
- Vegan Breakfast Tacos
- Vegan Breakfast Casserole
- Vegan Breakfast Potatoes
- Skinny Southwestern Tofu Scramble
- Skinny Veggie Tofu Scramble
- Yummy Vegan Banana French Toast
- Skinny Vegan Cream Cheese
- Vegan Jackfruit Benedict with Spicy Chipotle Cashew Cream
- Vegan Veggie Benedict with Cashew Hollandaise
- JUST Egg Review
- Potato Hash
And, if you like it spicy…don’t forget the hot sauce! 🙂