Chickpea Omelette Recipes

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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

VEGAN CHICKPEA OMELETTE



Vegan Chickpea Omelette image

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

1/4 cup Chickpea Flour
1/4 teaspoon Turmeric
1 tablespoon Nutritional Yeast
1/4 teaspoon Baking Powder
1/4 teaspoon Black salt (this enhance the egg flavor, or replace by salt)
1/3 cup Water (at room temperature)
1/2 tablespoon Olive Oil (to fry the omelette)
1/2 tablespoon Olive Oil (to fry the vegetable)
1 large Sliced Mushrooms
1 oz Baby Spinach Leaves
1.4 oz Red Bell Pepper (sliced)
1/4 teaspoon Salt
1/8 teaspoon Garlic Powder
2 tablespoons Vegan Cheese

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



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

CHICKPEA OMELET



Chickpea Omelet image

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

1 cup chickpea flour
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon white pepper
¼ teaspoon black pepper
1/3 cup nutritional yeast
½ teaspoon baking soda
3 green onions (white and green parts), chopped
4 ounces sautéed mushrooms (optional)
Optional toppings: Tomatoes, spinach, salsa, hot sauce, microgreens

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 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

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

½ cup finely chopped vegetables of choice (red onion, tomato, mushroom, bell pepper, etc.)
¼ cup chickpea flour (35 g)
⅓ cup unsweetened plant-based milk or water (80 mL)
½ teaspoon ground turmeric
½ teaspoon salt or kala namak
pinch of black pepper
oil or cooking spray for pan, if needed

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

CHICKPEA OMELETTE



Chickpea Omelette image

Make and share this Chickpea Omelette recipe from Food.com.

Provided by WKernan

Categories     Breakfast

Time 20m

Yield 2 Omelettes, 2 serving(s)

Number Of Ingredients 12

2 cups vegetables, cooked and chopped
3/4 cup chickpea flour
1 tablespoon nutritional yeast
1/2 teaspoon baking powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 pinch red pepper flakes
1/4 teaspoon sea salt
3/4 cup plain unsweetened almond milk
1 tablespoon lemon juice
1 cup chopped spinach
1/2 avocado, peeled and sliced

Steps:

  • 1. Preheat the oven to warm, or preheat a warming drawer. Sauté the leftover vegetables in a nonstick skillet in 2 to 3 tablespoons of water for 3 to 5 minutes to heat through. Stir occasionally, and add water as needed to prevent burning. When the veggies are heated through, remove the skillet from the heat, drain off any excess water. Transfer the veggies to a glass bowl; cover to keep warm. Wipe out the skillet, and set it aside.
  • 2. In a separate bowl, whisk together the chickpea flour, nutritional yeast, baking powder, garlic powder, onion powder, red pepper flakes, and salt. Add the almond milk or soy milk, lemon juice, and ¼ cup water; whisk until smooth. Stir in the spinach.
  • 3. Warm the skillet on low-medium heat. Pour half of the batter into the skillet, and lightly spread out the edges using a silicon spatula so the omelette is 5 to 6 inches in diameter. Cook over low to medium heat until bubbles form across the entire surface of the omelette and the batter begins to firm up, about 5 to 7 minutes.
  • 4. Arrange half of the warmed vegetables on one side of the omelette; cook for another minute. Top the vegetables with half of the chopped avocado (if using), and fold the bare side of the omelette over the filled side.
  • Press the surface of the omelette gently with the spatula, and cook on low for another minute.

Nutrition Facts : Calories 243.4, Fat 10.3, SaturatedFat 1.4, Sodium 422.8, Carbohydrate 29, Fiber 9.2, Sugar 4.4, Protein 11.8

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From spoonuniversity.com


UNBELIEVABLE VEGAN CHICKPEA FLOUR OMELETTE - MEGAN KERRY
2021-06-25 Combine the chickpea flour, spices, baking soda and water in a medium bowl. Whisk until smooth. In a large pan, or a large flat top grill, water saute your vegetables of choice. Remove the sauteed vegetables from the pan. Use a small amount of vegan butter or oil to coat the pan to prevent the chickpea omelette from sticking.
From megankerry.com


CHICKPEA FLOUR OMELET RECIPE - YELLOW CHILI'S - VEG VEGAN MEAT
2020-07-17 Chickpea flour omelet is a great alternative from regular egg omelet which is fully packed with protein and filling ingredients. This plant-based omelette is healthy, fluffy, and adds good nutritional value to our breakfast menu.
From yellowchilis.com


TASTY + OIL FREE CHICKPEA OMELETTE (VEGAN OMLET) - PLANT BASED FOLK
2022-04-06 Then add water and whisk until everything is well combined and a batter is formed. Step 2 Whisk in the herbs and onion (and optional zucchini flesh) and combine as evenly as possible. Step 3 Heat up a non-stick frypan/skillet/griddle on high, reduce heat to low, and pour batter to create a round omelette shape.
From plantbasedfolk.com


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