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.
- 1 cup chickpea flour
- 1 cup water
- ½ tsp paprika
- ½ tsp onion powder
- ¼ tsp turmeric
- ¼ tsp black salt aka kala namak
- 1 small zucchini
- 1 small red pepper
- 1 small onion
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.
- The more vegetables you use, the more moist the omelette will turn out.