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
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 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 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 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.
CHICKPEA OMELETTE
Use chickpea flour to make an easy eggless omelette for a quick and healthy plant-based breakfast.
Provided by Deryn Macey
Categories Breakfast
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Chop up your choice of vegetables, use up to approximately 1/2 cup combined vegetables such as onion, green onion, mushroom, garlic, bell pepper, zucchini. If using fresh green such as spinach, you can use 1 cup/handful of greens in addition to the other 1/2 cup.
- Heat 1 tsp oil of choice in a skillet (or use cooking spray or a good non-stick pan) over medium heat, then add the onions and mushrooms and cook for 5-6 minutes.
- While they're cooking, add the chickpea flour, turmeric powder, salt and plant-based milk to a bowl and mix until smooth. Set aside while you cook the veggies.
- Pour the chickpea omelette batter over the vegetables.
- Rotate the pan into circular motion to spread the batter and cook for 3-4 minutes, you will know when the omelette is cooked when the sides are dry and it's nearly firm in the centre.
- Carefully flip the omelette and cook for another few minutes.
- Serve immediately.
Nutrition Facts : ServingSize 1 omelette, Calories 306 calories, Sugar 7 g, Sodium 900 mg, Fat 7 g, Carbohydrate 46 g, Fiber 6 g, Protein 14 g
More about "chickpea omelette vegan omelette recipes"
THE BEST VEGAN OMELET RECIPE (EASY) - BIANCA ZAPATKA
From biancazapatka.com
5/5 (1)Calories 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).
CHICKPEA OMELETTE RECIPE (2021) VEGAN BREAKFAST GUIDE
From kathysvegankitchen.com
4.5/5 (13)Total Time 20 minsCategory BreakfastCalories 300 per serving
CHICKPEA OMELETTE (VEGAN+GF OMELETTE RECIPE) - CLEAN GREEN ...
From cleangreensimple.com
4.9/5 (7)Servings 2Cuisine American, Gluten-Free, VeganCategory Breakfast
- In a medium skillet over medium heat, warm 1 tablespoon vegan butter or oil. Pour ½ of the batter into the skillet. Cook until the center is bubbly and the edges are slightly puffy, about 5 to 6 minutes. Carefully flip and cook for 2 to 3 minutes.
VEGAN CHICKPEA OMELETTE RECIPE (SPICED CHICKPEA FLOUR ...
From archanaskitchen.com
4.9/5 Servings 4Cuisine North Indian RecipesTotal Time 50 mins
BAKED CHICKPEA OMELETTE WITH MUSHROOMS - EXCEEDINGLY VEGAN
From exceedinglyvegan.com
Category Vegan Breakfast Recipes
VEGAN CHICKPEA OMELETTE OMURICE RECIPE - CHATELAINE
From chatelaine.com
4.1/5 (17)Total Time 40 minsCategory RecipesCalories 445 per serving
VEGAN CHICKPEA OMELETTE - VEGAN FOOD & LIVING
From veganfoodandliving.com
Servings 2Estimated Reading Time 1 minCategory Vegan Recipes
CHICKPEA OMELETTE - EXCEEDINGLY VEGAN
From exceedinglyvegan.com
VEGAN OMELETTE (EASY 15 MINUTE RECIPE!) - CROWDED KITCHEN
From crowdedkitchen.com
Reviews 4Category BreakfastCuisine AmericanTotal Time 20 mins
- To make filling, add butter to a sauté pan over medium heat. Add mushrooms and increase heat to medium high, stirring frequently. Once the mushrooms have cooked down, reduce heat to medium and add spinach and parsley. Season to taste with salt and pepper.
- Heat a separate 8" nonstick pan to medium. Once hot, add just enough omelette batter to cover the pan in a thin, even layer. Cook for 4-5 minutes, until the top of the omelette looks mostly dry. You can use a spatula to take a peek at the bottom of the omelette – it's ready when it's slightly golden brown (see photos for visual guide).
- Add toppings to the omelette, top with cheese, avocado, etc, fold and transfer to a plate using a flexible spatula. Enjoy hot!
CHICKPEA FLOUR OMELETTE (VEGAN & GLUTEN-FREE) - A SWEET ...
From asweetalternative.com
5/5 (1)Total Time 8 minsCategory BreakfastCalories 226 per serving
VEGAN OMELETTE (WITH CHICKPEA FLOUR) - COOK CLICK N DEVOUR!!!
From cookclickndevour.com
4/5 (25)Category BreakfastCuisine WorldCalories 121 per serving
- Add water gradually and mix well. Whisk or beat the batter vigorously until it turns frothy. The batter should be of free flowing consistency, slightly thinner than pan cake batter.
- heat a cast iron skillet and add few drops of oil. Pour 1/2 cup batter ina circle. Do not spread the batter. Cook in medium flame for 2-3 minutes.
VEGAN CHICKPEA OMELET - FORK AND BEANS
From forkandbeans.com
4.7/5 (21)Total Time 15 minsServings 2Calories 215 per serving
- 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).
- When able to, gently fold over one side to cook another minute. Cover with a lid and turn off the stove and allow to steam for 5 minutes.
CHICKPEA FLOUR OMELETTE: SIMPLE & DELICIOUS VEGAN RECIPE
From veggievagabonds.com
Servings 2Total Time 30 minsCategory BreakfastCalories 250 per serving
- Heat the butter in the pan on a low-medium heat whislt slicing the shallots and crushing the garlic.
- Whilst the veg cooks prepare the batter by combining the gram flour, water, plant milk, dried basil, dried oregano, mustard, mayo, salt and pepper in a bowl and whilsking to combine.Then leave to set whilst stirring the veg ocassionally.
VEGAN SPANISH CHICKPEA OMELETTE - VEGAN FOODIEZ
From veganfoodiez.com
Estimated Reading Time 2 mins
- Slice onion to half-moons. Add to a heated pan with olive oil, cook over medium heat for 5 mins.
- Meanwhile, slice the potatoes (potatoes before if you prefer them peeled): cut to quarters and slice to 2mm thins. Add to the pan and cook with closed lid until soft, mixing from time to time. Add minced garlic while potatoes are cooking.
- To a medium bowl, add chickpea flour and break any chunks with a whisk. Add the spices, baking powder, and mix. Then add stir in water and whisk well until all ingredients are thoroughly combined.
- Once potatoes are well cooked, add the chickpea dough to the pan. Make sure it is equally spread over potatoes.
VEGAN CHICKPEA OMELET RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 20 minsCategory Healthy Omelet RecipesCalories 250 per serving
CHICKPEA AND ONION OMELETTE | THE VEGAN SOCIETY
From vegansociety.com
RECIPE: VEGAN CHICKPEA OMELETTE - MEG DE JONG NUTRITION
From megdejongnutrition.com
CHICKPEA OMELETTE – SHALVEENA ROHDE
From shalveena.com
CHICKPEA OMELETTE - BURMESE VEGAN
From burmesevegan.com
CHICKPEA OMELETTE - VEGAN, WHAT? DOPE MEAL PLANNER
From dopemealplanner.com
VEGAN CHICKPEA OMELETTE – DRINK LIVING JUICE
From drinklivingjuice.com
CHICKPEA FLOUR VEGAN OMELETTE RECIPE – NO MEAT FAST FEET
From nomeatfastfeet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love