Eggless Omelette

chickpea omelette 2

This one took a few attempts to perfect, but I’ve finally come up with a delicious omelette recipe made with… chickpea flour! It’s fluffy on the inside and slightly crisp on the outside just like an egg omelette, and makes for a great hot breakfast. It even tastes egg-y, but that’s definitely no expert opinion considering I haven’t eaten egg for the past four or so years.

Between the chickpeas and mushrooms, this dish is packed with soluble fibre, which is great for regulating blood glucose levels, reducing high cholesterol and promoting healthy bowels. It’s also got lots of potassium, a mineral we need in large amounts to support nerve function. It may take a few tries to get the omelette right, but it is so worth it! It’s best served straight away while it’s hot, but you can also refrigerate it and heat it up later on.

Chickpea Omelette

Takes 20 minutes

Makes 2 omelettes

  • 1/2 cup chickpea flour (also known as garbanzo or besan flour)
  • 2/3 cup water
  • 1/2 tsp ground flaxseed/linseed (can use whole seeds if using a high-speed blender)
  • 1/2 tsp nutritional yeast
  • 1/2 tsp onion powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp baking powder
  • 1/4 tsp black pepper
  • Salt (optional)
  • Optional garnish: Rocket leaves or baby spinach, avocado, basil, parsley or other fresh herbs, chilli flakes

Filling:

  • 1/2 medium-sized capsicum, chopped
  • 1/2 sprig spring onion (include the green part!), sliced
  • 6 medium-sized cup mushrooms, sliced
  • 6 tomatoes, roughly diced
  • 1/2 tsp smokey paprika
  • 1/2 tsp dried sage leaves
  • 1/2 tsp dried oregano leaves
  1. Heat a non-stick frying pan over medium heat. Add the capsicum along with a splash of water and let cook for about 5 minutes or until just soft.
  2. Meanwhile, combine all omelette ingredients in a small bowl and set aside.
  3. Add the rest of the filling ingredients to the capsicum and cook for 5 minutes, stirring occasionally, until the mushrooms are just soft. Transfer into a bowl and cover to keep warm.
  4. Rinse the frying pan and return it to the stove over medium heat. Pour the omelette batter into a blender and blend on high until everything is combined and liquefied. Pour half of the batter into the pan, or enough batter to cover the bottom of the pan about 0.5cm thick (you may need to play around with it to get the thickness right- if it’s too thin it will crack, if it’s too thick it won’t be flexible enough to fold). Let cook for about 5 minutes, then flip and cook for a further 2 minutes (if your pan is like mine and isn’t a very good non-stick one, you may need to peel the omelette off of the pan with a spatula about 2 minutes into cooking).
  5. To assemble, place the omelette on a plate and fill one half with the filling. Fold the other half over and top with garnishes. I added a drizzle of watered-down tahini, some basil, rocket leaves and lemon juice to mine. Serve it hot (you may want to re-heat the filling in the pan before serving).

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