Looking for a pantry-friendly breakfast recipe that is a little more interesting than oatmeal? Cue the Chickpea Omelet!
This is easily my favorite breakfast/brunch/any time of day recipe.
I used to not be crazy about chickpea omelets because the majority of them that I tried at restaurants were always dry, flavorless, or too thick. So I started whipping them up in the kitchen to achieve the best flavor and texture, and my view of chickpea omelets has since forever changed!
The concept is quite simple. We create a batter that emulates an omelet, which consists of only a few things: chickpea/garbanzo bean flour (I use Bob's Red Mill), seasonings, and water. But the seasonings used, the amount of water, and the execution makes or breaks the recipe, in my opinion! Regardless, this recipe is easy to make and you can even prep the dry ingredients in advance :D
In this recipe, we use nutritional yeast, garlic powder, turmeric, and salt as our seasonings. Once combined with the chickpea flour, the amount of water added is really important because you want it loose and thin, not thick, or else the pancake will be very thick and dry when cooked!
Once the batter is ready to go, you have to make sure you spread it out as thin as it can go without making holes in it (so that it's not thick) on a lightly-oiled pan. This will keep the batter hydrated, yet make the edges crispy and give it that delicious flavor and texture.
Then all it needs is some of your favorite omelet fillings and there you have it!
Here's why I LOVE these omelets:
- They're delicious, obv.
- They're packed with protein (chickpea/garbanzo bean flour contains 5 grams of protein per serving) which keeps me full and satisfied for hours.
- They're versatile! You can change up the filling with whatever you're craving that day/have on hand.
- This recipe can be prepped in advance by keeping the dry batter ingredients in a jar/container. This way, all you have to do is add water and you're ready to get cooking!
Serves 2-4 people (4 omelets)
1/2 cup chickpea/garbanzo bean flour (I use Bob's Red Mill)
2 tablespoons nutritional yeast
1/2 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1 1/4 cup water
a bit of oil for the pan
2 cups mixed veggies, diced (I used some broccoli, orange bell pepper, red onion, spinach, and grape tomatoes)
pinch of salt
optional: 1/2 cup shredded vegan cheese
In a medium-sized bowl, mix together your dry chickpea omelet ingredients. Once mixed, add the water and whisk together until no clumps are left.
On medium heat, lightly oil a pan (works great on a seasoned cast iron pan) and wait until the oil warms.
Spread 1/2 cup of omelet batter on the pan, using a spoon to spread it out as thin as possible without making holes in it. Do this quickly before the batter starts to cook!
Continue to cook on medium heat until lightly golden on that side. Then flip the omelet to cook until lightly golden as well (they will be heated again later when we add the filling, so don't cook them beyond this for now).
Set the omelet aside and finish cooking the rest of the batter.
When finished cooking all of the omelets, set them aside and add the diced veggies to the pan with a splash of water. If using spinach, add that at the end since it doesn't need much time.
Time to stuff the omelets with the filling. If you want to use the same pan, set the veggies aside in a bowl and wipe out the pan, otherwise use a new pan. On low heat, place an omelet on the pan and add a sprinkle of vegan cheese and 1/2 cup filling to one side of it. Close the omelet and warm on both sides until the cheese is melted. If your vegan cheese is taking a while to melt, cover the pan with a lid so that the steam melts the cheese and the omelet doesn't dry out. Repeat for each omelet.