This easy-to-make chickpea omelette that is not only good for breakfast, because it's so hearty, it works great for lunch and dinner too. The fluffy chickpea omelet is stuffed with tender mushrooms, wilted spinach, and savory bell peppers. Plus, this recipe gives you the perfect base to get creative with your omelets in the future.
Loaded Chickpea Omelette [Vegan, Gluten-Free]
For the Omelet:
- 3/4 cup unsweetened almond milk
- 1/2 cup chickpea flour
- 2 tablespoons nutritional yeast
- 1 tablespoon golden flax seed meal
- 1/2 tablespoon sliced green onion
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon baking soda
- 1/4 teaspoon garlic powder
- 1/4 teaspoon turmeric powder
- 1/8 teaspoon sea salt, or to taste
- 1/8 teaspoon black salt
- 1/8 teaspoon black pepper
For the Filling:
- In a large bowl, whisk together the chickpea batter ingredients until they're smooth. Allow them to sit while you prepare the filling.
- In a large, nonstick skillet, over medium heat, sautée the mushrooms, onions, and bell pepper until they're translucent; about 3-4 minutes.
- Add in the spinach and mix everything until the spinach has wilted, then remove it from the heat.
- Stir in the fresh parsley, then transfer the filling into a separate bowl or plate.
- Put the skillet back on medium heat. Return to the heated skillet and pour half of the batter into it.
- Lift the pan and move it around gently in circles to help the batter spread out into about a 10-inch circle. Cook it for 2-3 minutes, or until it begins to form bubbles and firm up around the edges.
- Add the half of the filling onto half of the omelet, then gently fold the other empty side over. Cook it for 1 more minute.
- Remove it from the stove, cover with a lid and allow it to sit and steam for 5 minutes.
- Garnish it with toppings of choice, and add sea salt and/or pepper to taste as needed.
- Repeat this process with the other half of the ingredients.