This vegan “omelette” is a healthy and delicious alternative to regular egg omelettes. Made with chickpea/gram flour, this power ingredient is a quintessential staple of Indian pantries. The addition of nutritional yeast and baking soda provide the nutty (“cheese”) flavor and fluffy texture that mimic the taste and appearance of an omelette. Aromatic Indian spices and vibrant vegetables combine to create this simple, yet satisfying breakfast or brunch option.
The chickpea flour is gluten-free and full of protein as well as fiber. It has many skin benefits and helps in lowering diabetes + cholesterol + blood pressure. What a great alternative to cooking with eggs, which are loaded with saturated fats, cholesterol, and animal protein; all triggers contributing to many chronic diseases.
Highly customizable, this vegan “omelette” recipe can be reimagined using a myriad of alternative veggies and herbs (i.e. avocados, mushrooms, thyme, etc.). I like mine to have added green chilis for a bit of heat. Give this healthy dish a try and start the day with an “omelette” that not only tastes great, but is great for you!
2 cups chickpea flour (found at your local Indian grocery store)
2 tsp cumin
1/4 tsp tumeric
1/4 tsp paprika
1/4 tsp red chili powder
1 tsp salt (can add additional to taste)
Pinch of black pepper
1 tsp Ajwain (found at your local Indian grocery store)
1 tsp grated ginger
4 tbsp nutritional yeast
2 tsp baking powder
2 tbsp chopped finely cilantro
1 medium green chili finely chopped
2 cups water
1/2 red onion chopped
1 yellow/orange bell pepper diced
Handful of spinach chopped
7-8 cherry tomatoes cut in half
1 red carrot grated
Almond ricotta cheese (Kite Hill)
Few cilantro stalks
Mix the chickpea flour and water with a whisk until smooth. Add all the spices, baking powder, chopped cilantro, and green chillies.
Set the batter aside for 15 minutes to let the batter settle.
Heat up a non-stick frying pan or cast iron pan. Add 1/2 tsp oil, chopped red onions, yellow peppers, chopped spinach and saute for few seconds. Transfer contents to a plate and set aside.
Pour a ladle of chickpea batter on the pan, immediately adding the sauted vegetables to it after poured.
Add the cherry tomatoes while the batter is still wet.
Sprinkle oil all around the chickpea "omelette" and let it cook on medium high flame.
The trick to a perfect "omelette" is maintaining the correct temperature of pan; make sure to keep the pan consistently warmed to medium heat. Another trick is to clean the pan with a paper towel in between making "omelettes".
When the "omelette" is cooked thoroughly (crispy from the edges and browned crust on the bottom), tranfer it to a broiler to cook the top for few minutes until slightly brown from top. The "omelette" is ready to be served now.
Garnish with grated red carrots, almond ricotta cheese, himalayan salt, and fresh cilantro leaves
Adding avocado slices and sauted mushrooms makes for a good variation to this dish.