Vegan Chickpea Flour Omelette

Vegan Chickpea Flour Omelette

Health Rating
Prep Cook Ready in Servings
5 min 10 min 15 min 1
Scheduled for:
Breakfast on Sunday
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Ingredients for 1

Show Original

1/4 cup Chickpea flour
1/4 cup Water
1 1/2 tbsp Nutritional yeast (to taste)
1 clove(s) Garlic (minced)
1/4 tsp Onion powder
1/4 tsp Baking soda
1/4 tsp Salt
1 dash Black pepper
2 tsp Extra virgin olive oil
1 cup Spinach (for filling)
1/4 cup Crimini (Italian) mushroom (sliced, for filling)
1/4 cup shredded Dairy-free cheddar cheese shreds, Daiya (optional)

Instructions


Heat 1 tsp of oil in a skillet over medium heat. Sauté veggies and set aside.

In a small bowl whisk together flour, nutritional yeast, garlic and other spices, baking soda,and water.

Heat additional tsp or so of oil in a small nonstick skillet over medium heat. You want to make sure the pan has enough oil to prevent the omelette from sticking.

Pour batter into hot skillet. Shimmy the pan a little to spread around pan in a thin layer. Cook for 4-5 minutes until edges have set and bubbles have formed across the surface. Gently shake the pan to loosen and carefully flip. Continue to cook for 2-3 more minutes adding desired toppings.

If using a vegan cheese such as Daiya, cover pan with a lid to help melt the cheese. Check that omelette has thoroughly cooked by lifting away from pan slightly. It should be be dry and lightly browned. It is important to cook well because raw/undercooked garbanzo flour does not taste best.

Flip one side over to close and serve immediately.

Nutrition Facts

Per Portion

Calories 359
Calories from fat 164
Calories from saturated fat 33
Total Fat 18.3 g
Saturated Fat 3.7 g
Trans Fat 0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 7.9 g
Cholesterol 0 mg
Sodium 1277 mg
Potassium 664 mg
Total Carbohydrate 31 g
Dietary Fiber 8.3 g
Sugars 4.5 g
Protein 17.4 g

Dietary servings

Per Portion


Meat Alternative 1.1
Milk Alternative 0.6
Vegetables 1.4

Energy sources


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