Vegan Chickpea Flour Omelette

This recipe is my newest obsession and I’ve made it (probably too) many times this week. Light and fluffy, savory, and coming in with 10 grams of protein per 1/2 cup, this vegan omelette is going to be your new breakfast (or dinner) go-to.

It’s super easy to make, simply combine:

1/2 cup chickpea flour

1 tsp tumeric

1 tsp cumin

1 tsp paprika

1 tsp salt

1 tsp pepper

1 tsp oregano or chili spice

1 tsp baking soda

1 tablespoon nutritional yeast

3/4 cup to 1 cup water

into a bowl and mix well with a fork or whisk until smooth.

Sauté the vegetables of your choice in a pan with a little olive oil or (vegan) butter until soft, then pour in the chickpea mixture over top.

Cook for about 10 minutes over medium heat until fluffy, stirring or flipping occasionally to prevent the batter from sticking to the pan.

If you’re impatient like me, you can cook for about 5 minutes and then pop the slightly underdone omelette onto a plate and microwave for 2 minutes on high. I normally serve this with a few slices of homemade toast topped with with butter or avocado. Enjoy!