Chickpea Omelet
Chili Cheese Chickpea Omelet
This has been my very favorite egg substitute. You can be creative and fill it with anything you would fill an egg omelet with. It's gluten free, soy free, and has a great crepe-like texture. This is my very simple recipe for chickpea “eggs.”
1 cup chickpea flour
1 cup unsweetened almond milk (or any dairy-free milk)
1/4 cup water
1 tablespoon nutritional yeast
1 teaspoon pink Himalyan salt (or Kala Namak Salt; *See Chef's Notes)
Cooking spray or 1 teaspoon oil
Desired omelet toppings: vegan cheese, sautéed mushrooms, vegan bacon or sausage, spinach, kale, seitan, tofu, vegan chorizo, potatoes, peppers, onions etc.
Place all ingredients in a bowl and whisk until smooth.
Spray a hot non-stick or cast iron pan with avocado or coconut oil. If your pan is smaller or if you want to make 2-3 smaller omelets, divide the egg mixture. Pour enough into the pan to cover the bottom completely and until batter is about 1/4 inch thick. If you have a lot of excess liquid on top, pull one side of the omelet back slightly and allow the liquid to spill into the area you just pulled back (just as you would a regular egg omelet). Reduce heat to low and cover with a lid for 2 minutes. Remove lid, place add desired veggies and cheese, fold one side over, then turn heat off and replace lid (yes, with heat off). I do this to ensure the vegan cheese is melted.
If scrambling, follow each step but instead of covering with a lid the first first time, scramble just as you would regular eggs. I cover toward the end to make sure cheese melts and the flour is cooked through.
CHEF'S NOTES: Kala Namak Salt is a sulfur salt. It smells like... EGG. If you want a authentic egg-like experience add Kala Namak salt instead.