Chickpea omelet [whole-food, plant-based, no oil, no cholesterol, gluten-free, soy-free]
What is an omelet?
An omelette or omelet is a dish made from beaten eggs fried with butter or oil in a frying pan. But of course, on this blog, you won’t be able to find any eggs, butter or oil! So how can we make an omelet than? It is easier than you might think! We are going to make a chickpea omelet and we only need one basic ingredient, some vegetables for filling and some spices.
How can I substitute eggs?
Chickpea flour is a great substitute for eggs. It has a similar amount of protein per calorie but much less fat and no cholesterol. It also has a slightly yellow color, which helps it look more like eggs. You just mix one part chickpea flour to one part water and you get a batter similar to beaten eggs. But what about the taste? You’re right, it tastes nothing like eggs but we can fix that!
Tip #1: Substitute eggs with chickpea flour.
How can I make it taste like eggs?
When I make the point that everything can be made out of plans, I love to back it up with this magical ingredient. I love the facial expressions people make when they first try black salt or kala namak. This is a salt that also contains some sulfur which gives it that eggy taste and smell. If you like the taste of eggs, this is a must-have ingredient in your pantry! Just make sure you don’t use too much, a little goes a long way with this spice. This spice will give the chickpea omelet an eggy taste.
Tip #2: Use black salt aka kala namak for egg flavor.
What can I fill it with?
My favorite filling for chickpea omelet is shredded zucchini, diced red pepper, and onions. I always add shredded zucchini because I like what it does to the texture and because it helps to keep it moist. You can use any vegetable you like, just make sure not to add too much. If you use one cup of chickpea flour, you should add less than a cup of vegetables. Otherwise, there will be too much filling and not enough flour to bind.
Tip #3: Use shredded zucchini for moisture and texture.
Recipe (quantities feed 2 people)
- 1 cup chickpea flour
- 1 cup water
- 1/4 tsp baking soda (*optional, makes the batter more fluffy)
- 1/4 tsp black salt aka kala namak
- 1/4 tsp turmeric
- 1/4 tsp ground paprika
- 1/4 tsp garlic powder
- salt to taste
- 1 small zucchini, shredded and water squeezed out
- 1 small red pepper, diced
- 1 small onion, diced
Prepare the fillings. If you use zucchini, make sure you squeeze the excess water out. Dice the onions and paprika or any other vegetables of your choice.
Add all dry ingredients into a bowl and mix. Then add just a splash of water to get a very thick batter and break all the lumps out.
Add the rest of the water and fillings and mix to combine.
Warm-up a pan. You will need a nonstick pan if you don’t want to use any oil. Pour the batter in and cover. You can also make two smaller omelets, depending on the size of your pan.
Cook for 5 minutes on low heat. When the top gets dry, flip it around and cook on the other side for another 3-5 minutes, depending on the thickness.
Tip #4: Flip it with a wet plate.
The easiest way to flip it is to put a wet plate over your pan and turn it upside down. Because the plate is wet you can just slide it back in.
Add fresh parsley, basil, spring onions or any garnish of your choice. Sprinkle a bit of black salt for extra eggy flavor and serve.
HAVE YOU TRIED THIS RECIPE OR ARE YOU THINKING ABOUT TRYING IT? LEAVE A COMMENT OR A QUESTION BELOW!
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