Chickpea omelette
Recipe for a whole food, plant-based, no oil, no nuts, gluten-free, soy-free and vegan chickpea omelette with zucchini and red bell pepper.
Servings 2
Calories 220kcal
Ingredients
- 1 cup chickpea flour
- 1 cup water
Spices
- ½ tsp paprika
- ½ tsp onion powder
- ¼ tsp turmeric
- ¼ tsp black salt aka kala namak
Filling
- 1 small zucchini
- 1 small red pepper
- 1 small onion
Instructions
- Prepare the fillings. If you use zucchini, shred it or cut it thinly. 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.
- Heat 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 covered for 5-8 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.
- 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.
Notes
- The more vegetables you use, the more moist the omelette will turn out.