VEGAN CHICKPEA OMELETTE
This Chickpea Omelette is a delicious savory vegan omelette, perfect for a breakfast rich in protein and vitamins.
Provided by Carine Claudepierre
Categories Breakfast
Time 15m
Number Of Ingredients 14
Steps:
- In a small mixing bowl, whisk the chickpea flour, turmeric, nutritional yeast, baking powder, black salt (or salt).
- Whisk in the water until smooth, and no to few lumps appears. Set aside while you cook the vegetables.
- In a non-stick frying pan, heat oil over medium heat and sautee the mushrooms slices, spinach, and red bell pepper, until fully roasted. It takes about 2 minutes.
- Season the vegetable with salt, pepper, and garlic powder.
- Remove the vegetables from the pan and set them aside on a plate.
- In the same non-stick pan, heat the remaining 1/2 tablespoon of olive oil over medium heat, brushing it all over the pan to prevent the omelette from sticking.
- Pour the chickpea omelette batter in the pan, tilting the pan into circular motion to spread it as you will do for crepes.
- Cook for 3-4 minutes, the omelette is cooked when the sides are dry and it's not wet in the center.
- Cover half of the omelette with the sautéed vegetables, add vegan cheese if desired, loosen up the omelette sides with a spatula and fold in half over the filling.
- Serve immediately.
Nutrition Facts : ServingSize 1 omelette, Calories 183 kcal, Carbohydrate 26 g, Protein 13 g, Fat 4 g, SaturatedFat 1 g, Sodium 1442 mg, Fiber 7 g, Sugar 6 g
CHICKPEA FLOUR OMELET RECIPE BY TASTY
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
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 - VEGAN OMELETTE
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
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
CHICKPEA OMELETTE
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
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 OMELET
This wonderful egg-free omelet is easy to make and is good for breakfast, lunch, or dinner. From The Prevent and Reverse Heart Disease Cookbook Find this recipe and more in the Forks Over Knives Recipe App.
Categories Breakfasts/">Breakfasts
Time 30m
Number Of Ingredients 10
Steps:
- Combine the chickpea flour, onion powder, garlic powder, white pepper, black pepper, nutritional yeast, and baking soda in a small bowl. Add 1 cup water and stir until the batter is smooth.
- Heat a frying pan over medium heat. Pour the batter into the pan, as if making pancakes. Sprinkle 1 to 2 tablespoons of the green onions and mushrooms into the batter for each omelet as it cooks. Flip the omelet. When the underside is browned, flip the omelet again, and cook the other side for a minute.
- Serve your amazing Chickpea Omelet topped with tomatoes, spinach, salsa, hot sauce, or whatever heart-safe, plant-perfect fixings you like.
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THE BEST VEGAN OMELET RECIPE (EASY) - BIANCA ZAPATKA | …
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Reviews 2Calories 290 per servingEstimated Reading Time 6 mins
- Drain the tofu very well and place along with all the other ingredients for the omelet (except the oil) into a blender. Blend until smooth and creamy, then set aside for around 3-5 minutes to allow the batter to thicken slightly. (Please do not taste the batter as chickpea flour tastes bitter when it’s raw. Once cooked it’ll lose the bitter taste and turn into pure deliciousness!)
- In the meantime, you can prepare the avocado and mushroom topping according to this recipe or sauté other vegetables you would like to use for the filling.
- Once the omelet batter has thickened up a bit, heat a large non-stick pan over medium-high heat and brush the bottom with a bit of oil. Once hot, pour in the batter, trying to create a round circle. Cover the pan and cook the omelet for about 4-5 minutes, or until the top looks no longer liquidy. Flip on the other side and cook for another 2-3 minutes until it is no longer soft in the middle.
- Add your desired fillings, then fold one side over so the filling is covered. (If using vegan cheese cook covered for another minute, or until the cheese has melted).
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4.1/5 (7)Total Time 30 minsServings 2Calories 467 per serving
- In a large bowl, mix the chickpea flour, apple cider vinegar, baking soda, turmeric and ½ cup water; season with salt. Let the mixture sit for 10 minutes.
- Meanwhile, make a salsa by stirring together the tomato, mango, chili and cilantro in another large bowl; season with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat and cook the shallot and red bell pepper, stirring often, for about 5 minutes.
- Pour the chickpea flour mixture into the skillet and tilt the pan to spread the mixture into a thin layer (exactly as you would add eggs when cooking a traditional omelet). Cook for 5 minutes and then flip it over to cook the other side.
CHICKPEA OMELET MIX | FATFREE VEGAN KITCHEN
From blog.fatfreevegan.com
4.8/5 (18)Total Time 15 minsCategory BreakfastCalories 144 per serving
- To use: Stir mix before each use. Mix one heaping 1/3 cup with 1/3 cup water. Stir well and allow to stand for a few minutes to thicken. If desired, add up to 1/2 cup finely chopped quick-cooking vegetables, such as spinach, kale, roasted red pepper, kalamata olives, or tomatoes, to the batter. You may also add pre-cooked ingredients, such as mushrooms or broccoli, as long as they are chopped small. If the batter seems too thick (thicker than pancake batter), add water a little at a time until thinned.
- Heat a non-stick pan over medium-high heat until a drop of water sizzles. Spoon in half of the batter and spread it evenly in a circle approximately 4 to 5-inches in diameter. You want it to be on the thin side rather than thick. Cover the pan and cook, checking often, until the top is no longer shiny wet looking and the underside is light to medium brown (lift a corner with a spatula to check). Flip over and cook the other side, with the lid on, for another minute or two. Make sure that the center isn’t uncooked (raw chickpea flour tastes BAD). Place on plate and keep warm until ready to serve. Repeat with remaining batter.
CHICKPEA OMELET TWO WAYS - CREATE MINDFULLY
From createmindfully.com
5/5 (1)Total Time 20 minsCategory BreakfastCalories 183 per serving
- Mix all the dry ingredients and water thoroughly. Add chopped basil. If adding vegetables to the batter, do that now.
- Spray coconut oil on a heated pan. Spoon some of the chickpea mixture on 8" pan, spreading it out thin. If you need to use a spoon to spread it out, do that, but work quickly. Cook for several minutes, until it bubbles like a pancake and is golden brown. This is especially apparent with the vegan omelet sans veggies. You will be able to see when it is cooked. When it isn't done yet, it still looks wet and mushy. Flip and cook the other side. Continue with the rest of the mixture.
- If adding veggies on top of chickpea omelet: Spray more coconut oil on a heated pan. Add onion. Cook for a couple of minutes. Add green pepper, and cook until tender. Add spinach, and cook until it is wilted. Put on top of chickpea omelet.
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Total Time 20 mins
- Mix chickpea flour with baking soda and non-dairy milk. Set the the mixture aside for about 10 minutes to thicken, then add za’atar, cumin, a fat pinch of salt, and lots of freshly ground black pepper.
- Whip the chickpea water with cream of tartar until it forms stiff peaks, a la whipped egg whites, then gently fold into the omelet batter.
- Heat a large nonstick pan over medium and grease with a slick of olive oil. Pour half the omelet batter into the pan, swirl it around to spread and let cook until the bottom is golden brown, about 3 minutes. Flip the omelet with a spatula and cook for another 2-3 minutes.
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- In a Pyrex measuring cup, whisk together the chickpea batter. You don't want the batter too thick to stir. It should be like pancake batter, easy to pour. Allow to sit.
- In a heated nonstick skillet, saute the red onion and garlic until lightly browned. Add the broccoli to soften. Remove and place on a plate.
- Return to the heated skillet, add a little olive oil and pour half of the batter into the pan. Add the garlic, onions, broccoli, and tomatoes on top of one half of the batter. Wait until it bubbles and firms up along the edges (approx. 2 minutes to cook).
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5/5 (4)Total Time 45 minsCategory BreakfastCalories 88 per serving
- Heat a skillet over medium heat. Once hot, add oil and chopped onion and sauté for 3-4 minutes until onions are translucent.
- Add sliced mushrooms and frozen spinach to a skillet. Cook until mushrooms are soft and spinach is thawed. Season with salt and black pepper to taste.
- In a mixing bowl, combine chickpea flour, nutritional yeast, baking powder, garlic powder, black salt, salt, and water. Whisk to combine. Brush 12 muffin tin with oil.
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