Chickpea Omelette

by Myriah Strivelli

1.5 cups of chickpea flour
¼ cup nutritional yeast
3 Tbsp. flax meal
1 ¼ tsp. baking powder
1 tsp. cumin
1 tsp. sea salt
½ tsp. turmeric
¼ tsp. black pepper

Optional toppings to add:
broccoli and shredded carrot
shredded potato and green peas
tomato, mushrooms, pepper, and onion
fresh avocado to garnish
fresh herbs such as parsley, dill, or cilantro

Mix all of the dry ingredients. This will make a decent sized batch to use as needed. Take what you need and store the rest in a closed container.

To prepare omelette, mix 1/3 cup of batter with 1/3 cup of water for 1 serving. Let it sit for a few minutes. Chop up your toppings that you will add. Pour the batter onto a pre-heated skilled on medium heat. Use a sparing amount of coconut oil in the pan to avoid sticking. Add the toppings. Cook for 5 minutes or so and then turn. Cook until golden brown. The omelette tends to be a bit moist on the inside. Cook it longer on a lower heat if you prefer it less moist. Serve with fresh avocado on top for a treat.

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