I was never a big breakfast eater. No, let me rephrase that. I didn’t eat breakfast often but when I did, it was a big breakfast usually at the neighborhood diner on Sunday. But when I learned that the dairy and egg industries were as cruel, if not more, than the meat industry, I knew I had to become vegan. This chickpea omelet is light and fluffy. It has some of its own flavor but not so much that it competes with the fillings. My favorite fillings are greens (kale, collards, spinach) and vegan mozzarella or Swiss. I added mushrooms in this as well since it was a dinner omelet.
Chickpea Omelets With Mushrooms, Greens and Vegan Swiss [Vegan, Gluten-Free]
- 1 Tbs. extra-virgin olive oil
- 1 onion, sliced into half-moons
- 8 oz. cremini mushrooms, sliced
- 2 garlic cloves, minced
- 1 tsp. dried thyme
- 1 large bunch kale, cut into strips
- Salt and pepper to taste
- A pinch of nutmeg
- 3 Tbs. ground flaxseed
- ½ cup + 1 Tbs. warm water
- 1 cup chickpea flour
- 1 ½ tsp. baking powder
- 1 tsp. black salt
- ½ tsp. garlic powder
- 1 tsp. dried parsley or 1 Tbs. fresh, chopped
- ½ tsp. turmeric
- 1 ½ cups cold water
- 4 slices vegan Swiss cheese
- Cooking spray
- Heat the oil in a large skillet over medium-high heat. Add the onion to the skillet and cook until it becomes softened and translucent, about 5 minutes. Add the mushrooms and cook until browned, about 5 minutes. Add the garlic and thyme and toss to combine everything. Add the Lacinato kale in bunches, adding more as it wilts down. Add the salt, pepper and nutmeg. Remove from the heat.
- In a mug or small bowl, combine the flax and warm water. Stir and let sit for 10 minutes. In a large bowl, combine the flour, baking powder, salt, garlic, parsley and turmeric. Mix well. Add the flax/water mixture to the flour. Add the water, ½ cup at a time. Whisk until smooth. You want the batter to be loose and pourable but not water-thin. Let sit for about 20 minutes while you make the filling.
- Heat a 9-inch skillet over medium heat. Spray the skillet with cooking spray. When the pan is hot, add 1/3 cup of the batter to the center of the skillet. Using your wrist, turn the skillet to spread the batter until it covers the whole skillet. If you need more batter, add a bit more but you want an even layer of batter in the pan.
- Cover the skillet with a lid and let the batter cook for about 5 minutes. This will allow the batter to steam and solidify. Remove the cover and spray some more oil around the edges of the omelet. Leave the lid off and let cook another 5 minutes. This will allow the omelet to crisp at the edges and the sides will lift off the skillet with a thin spatula.
- When you can lift the sides without the omelet sticking, carefully move the spatula under the omelet and flip it. Let the omelet cook on this side for 5 minutes. While it’s cooking, add a few Tbs. of filling to one half of the omelet. Add the Swiss on top of the kale and mushrooms. Carefully lift and fold the other half of the omelet onto the half with the vegetables. Press it down gently to melt the cheese. Cook for another minute or two and carefully slide the omelet onto a plate.