Vegan Chickpea Flour Omelette with Vegetables

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 typically 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, broccoli, 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 Preparation: 30 minutes Cooking time: 20 minutes Print this recipe Omelette batter: 3/4 cup chickpea flour (besan) 3/4 cup + 1 tablespoon almond milk 2 teaspoons apple cider vinegar 1/2 tablespoon nutritional yeast 1/2 teaspoon turmeric 1/4 teaspoon baking soda 1/2 teaspoon sea salt Vegetable stuffing: 1 large shallot, minced 1 to 2 cloves garlic, minced or crushed 4 to 5 white mushrooms, sliced 1/3 cup small broccoli florets 1 small firm tomato, finely chopped 1/2 to 2/3 teaspoon dried Greek oregano 1 tablespoon fresh chopped parsley or cilantro Instructions: Process the omelette batter ingredients in a small blender or food processor until smooth. The batter should not be too thick but should be of pourable consistency — if it's too thick, then add a bit more almond milk. Let the batter rest at room temperature for 30 minutes while preparing the omelette stuffing. Heat 2 teaspoons of oil in a medium non-stick skillet over medium heat. When hot, toss in the shallot and garlic and sauté for 2 to 3 minutes until lightly browned. Add the mushrooms and broccoli and fry for another 3 to 4 minutes to soften. Remove from heat and transfer to a small bowl. Return the skillet to the heat and add a little more oil to lightly coat the surface. Pour half of the batter into the hot pan. Top one half of the omelette with some of the shallot, garlic, broccoli, tomato and oregano. When small bubbles cover the surface of the omelette and the edges are firmed up — 1 or 2 minutes — gently fold over the side without the vegetables over the vegetable half and cook for another minute. Turn off the heat, cover with a lid, and steam for 5 minutes. Slide the omelette onto a plate, return the skillet to the stove, add a little more oil and repeat with the remaining half of the batter. Serve the omelettes hot garnished with parsley or cilantro, diced tomato or slices of avocado. 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