Chickpea Mushroom Cheese And Egg Omelet Recipes

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CHICKPEA OMELETTE - VEGAN OMELETTE



Chickpea Omelette - Vegan Omelette image

A gluten free, soy free, and vegan omelette using chickpea flour and fried in a skillet.

Provided by Monica Davis

Categories     Breakfast

Time 17m

Number Of Ingredients 6

1/4 cup chickpea flour
1/3 cup water
1 tablespoon nutritional yeast ((optional))
1/4 teaspoon salt ((black salt for a more egg like flavor))
1/4 cup vegetables of choice
1 tablespoon oil ((for frying))

Steps:

  • Put chickpea flour, nutritional yeast, and salt in a mixing bowl and give it all a stir.
  • Add half of the water and stir well until it forms a smooth paste. Add the remaining water and stir again until smooth and set aside while you prepare the add-ins.
  • Dice up whatever veggies you want to add to your omelette. (about ¼ cup of veggies per omelette).
  • Add oil to a well-seasoned iron skillet or a non-stick frying pan and saute the veggies on medium-low for about 3-5 minutes until they become tender.
  • Remove the veggies and add them to the batter and give the batter another stir.
  • Turn up the heat to medium and pour the batter in the skillet like you would a large pancake and cook for about 5 minutes until the top of the omelette no longer looks wet. (You can put a lid on the frying pan for a minute or two to help it cook evenly.)
  • Carefully loosen up the omelette with a spatula and flip the omelette to the other side and cook for 3-5 more minutes until it is no longer soft in the middle. (Make sure there is no wet batter left in the center).
  • Top with cheese and fold over so that the cheese is in the middle. (You can also add a handful of baby spinach to the middle of the omelette and it will wilt with the melting cheese.)

Nutrition Facts : ServingSize 1 omelette, Calories 297 kcal, Carbohydrate 26 g, Protein 11 g, Fat 16 g, SaturatedFat 1 g, Sodium 626 mg, Fiber 6 g, Sugar 3 g

MUSHROOM AND CHEESE OMELET



Mushroom and Cheese Omelet image

Feel free to whisk a tablespoon of minced fresh herbs into the eggs before they go in the pan--parsley, chives, tarragon and chervil are some classic choices (alone or in combination). Another rich, creamy cheese can be used in place of the triple creme.

Provided by Katie Workman

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 10

2 to 3 large eggs
Kosher salt and freshly ground pepper to taste
1 tablespoon unsalted butter
3 tablespoons warm Sauteed Mushrooms, recipe follows
2 tablespoons diced triple or double creme cheese, such as St. Andre, Brillat-Savarin or Fromager d'Affinois
Pinch of chopped fresh thyme or other herb, optional
1 tablespoon olive oil
1 pound mushrooms (any assortment), sliced
1/2 teaspoon minced garlic
Kosher salt and freshly ground pepper to taste

Steps:

  • Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
  • Heat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath.
  • Sprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.
  • Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.

CHICKPEA FLOUR OMELET RECIPE BY TASTY



Chickpea Flour Omelet Recipe by Tasty image

Here's what you need: olive oil, cremini mushroom, cherry tomatoes, salt, pepper, garlic, fresh spinach, chickpea flour, nutritional yeast, baking soda, garlic powder, turmeric, salt, pepper, black salt, apple cider vinegar, unsweetened almond milk, fresh cilantro, salsa

Provided by Rachel Gaewski

Categories     Breakfast

Time 30m

Yield 2 servings

Number Of Ingredients 19

olive oil, for cooking
½ cup cremini mushroom, sliced
½ cup cherry tomatoes, halved
salt, to taste
pepper, to taste
1 clove garlic, minced
2 cups fresh spinach
¾ cup chickpea flour
1 ½ tablespoons nutritional yeast
½ teaspoon baking soda
½ teaspoon garlic powder
¼ teaspoon turmeric
¼ teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon black salt, kala namak, optional
1 teaspoon apple cider vinegar
¾ cup unsweetened almond milk
fresh cilantro, for serving
salsa, for serving

Steps:

  • In a medium nonstick saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and tomatoes and cook for 3-4 minutes, until they start to release their juices. Season with salt and pepper.
  • Add a bit more olive oil to the pan, then add the garlic and cook for 2 minutes, until fragrant.
  • Add the spinach and cook for 3-4 minutes, until wilted. Remove the pan from the heat.
  • In a medium bowl, combine the chickpea flour, nutritional yeast, baking soda, garlic powder, turmeric, salt, black salt, apple cider vinegar, and almond milk, and whisk together until mostly smooth.
  • In a medium nonstick saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add a ½ cup (120 ml) of the omelet batter to the pan. Let cook for 5-7 minutes, or until several bubbles have formed on the surface. Spoon half of the vegetable filling onto one side of the omelet.
  • Using a spatula, fold the omelet in half. Turn off the heat and cover the pan with a lid. Let the omelet steam for 5 minutes, until completely cooked through. Repeat with the remaining omelet batter and filling.
  • Serve the omelets with salsa and fresh cilantro.
  • Enjoy!

Nutrition Facts : Calories 398 calories, Carbohydrate 41 grams, Fat 18 grams, Fiber 8 grams, Protein 16 grams, Sugar 8 grams

CHICKPEA OMELETTE



Chickpea Omelette image

Chickpea flour and lightly sauteed vegetables recreate an eggless frittata or open-faced omelette. A delicious - not too dense, not too fluffy - must-have on your brunch table. Using black salt gives the dish a slight egg flavor.

Provided by Buckwheat Queen

Categories     100+ Everyday Cooking Recipes     Vegan     Breakfast and Brunch

Time 1h

Yield 2

Number Of Ingredients 13

1 cup chickpea flour
¾ cup water
¼ cup olive oil, divided
1 tablespoon dried oregano
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon ground kala namak (Indian black salt)
¼ cup chopped onion
¼ cup diced carrot
¼ cup thinly sliced red bell pepper
½ zucchini, sliced into rounds
¼ head radicchio, cut into thin strips
1 tablespoon minced fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix chickpea flour and water with a fork until there are no lumps. Add 2 tablespoons olive oil and mix until combined. Add oregano, pepper, cayenne, and black salt; mix well and set aside.
  • Heat 1 tablespoon olive oil in an oven-proof, nonstick skillet over medium-high heat. Add onion, carrot, and red bell pepper. Cook and stir until onion is translucent and carrot and bell pepper have begun to soften, about 5 minutes.
  • Add 1 tablespoon oil and reduce heat to medium. Add zucchini; cook and stir until softened and browned on both sides, 2 to 3 minutes. Make sure zucchini is evenly distributed in a single layer. Sprinkle radicchio evenly on top. Cover and cook until radicchio begins to wilt, about 1 minute. Do not stir vegetables during this time.
  • Give the chickpea mixture a stir and evenly pour into the skillet in a circular motion, starting in the middle and moving outwards over the vegetables. Cook over medium heat until edges begin to firm, 3 to 5 minutes.
  • Transfer skillet to the preheated oven. Cook until top is firm and edges begin to pull away from the sides, about 20 minutes. Turn on broiler and broil omelette until browned, about 2 minutes.
  • Remove from the oven and let sit, uncovered, for about 1 minute. Loosen edges with a rubber scraper or spatula. Place a large plate over the skillet and invert omelette onto the plate. Allow to cool for 2 to 3 minutes before sprinkling parsley on top. Serve warm.

Nutrition Facts : Calories 451.6 calories, Carbohydrate 36.8 g, Fat 30.6 g, Fiber 4.9 g, Protein 11.2 g, SaturatedFat 3.9 g, Sodium 609.8 mg, Sugar 8.1 g

CHICKPEA, MUSHROOM, CHEESE AND EGG OMELET



Chickpea, Mushroom, Cheese and Egg Omelet image

This recipe was created for the "Dining on A Dollar" contest. This dish is very easy to make and using ingredients that can often be found in your kitchen. Chickpeas (also know as garbanzo bean, Indian pea, ceci bean, Bengal gram) is one of the required ingredients to use and combined with mushrooms, cheese and a touch of tomato sauce makes this egg omelet a tasty one for breakfast or brunch to try.

Provided by SkipperSy

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon cooking oil
1 tablespoon dried onion, Minced
1 (8 ounce) can tomato sauce
8 eggs, large
4 tablespoons margarine
1 (6 1/2 ounce) can mushroom pieces (drained mushrooms)
1 (16 ounce) can garbanzo beans (drained)
8 ounces cheddar cheese, cut up into small pieces
1 tablespoon Mrs. Dash seasoning mix

Steps:

  • In a sauce pan add the cooking oil and then the dried minced onions and stir-fry for about a minute, then add the tomato sauce and stir fry for two minutes, set aside.
  • TO MAKE ONE OMELET.
  • In a small bowl add 2 eggs and whisk with a fork, set aside.
  • Using a Teflon non-stick frying pan add 1 tablespoon of the margarine and coat the entire surface of the pan, then when hot add 2 eggs.
  • When the eggs start to set in the pan, add some mushroom pieces, some garbanzo beans,.
  • some cheese (spread out evenly).
  • Next place a pan cover on top and cook until the eggs and ingredients appears cooked (about 2 minutes or more).
  • Remove the cover, sprinkle some Mr. Dash on top and drizzle some tomato sauce on top (to taste) as well.
  • Take a standard size plate (the same size as the frying pan) and hold in one hand and at the same time hold the frying pan in your other hand, Next tilt the pan and start sliding the omelet onto the plate... or half way onto the plate you can flip over the omelet with the pan, to close omelet, It takes a little practice and not necessary to use a spatula.
  • Enjoy.

MUSHROOM N' CHEESE OMELET



Mushroom N' Cheese Omelet image

Make and share this Mushroom N' Cheese Omelet recipe from Food.com.

Provided by FlyYukon

Categories     Breakfast

Time 13m

Yield 1 omelet

Number Of Ingredients 7

1 cup chopped mushroom
1/4-1/2 cup cheese
3 eggs
2 tablespoons milk
1 teaspoon butter or 1 teaspoon margarine
1/4 cup chopped onion
1 tablespoon minced garlic

Steps:

  • mix eggs and milk.
  • cook sliced mushrooms in small pan.
  • add onion and garlic to mushrooms.
  • melt margarine into frying pan or skillet, then pour eggs into it.
  • let cook for a moment.
  • add cheese and cooked mushrooms to one side of egg.
  • when firm on bottom, flip other half of egg over the mushroom filling.
  • cook, then serve.

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