2 cups of dough
An amazing egg-free omelette. Makes a delicious and healthy breakfast. If you think it’s going to taste just like an omelette, you are wrong. It’s very slightly egg flavored, and compares more to a soft and savory crepe or thin pancake. It uses chickpea flour and nutritional yeast to recreate a savory taste of an omelette. This chickpea omelette can also be modified by adding different stuffings to it. This recipe uses mild salsa, but you can use fresh avocado, sauteed mushrooms, sauteed onions, bell peppers, fresh tomatoes, blanched spinach, vegan cream cheese or anything you can think of. Try it for yourself and experiment with different flavors.
1 cup chickpea flour
½ tsp salt
½ tsp garlic powder
1 tsp onion powder
⅓ cup nutritional yeast
¼ tsp baking soda
1 ½ cup water
Oil for frying
Salsa for stuffing or other*
Combine the flour, salt, garlic, onion, nutritional yeast and baking soda in a bowl and stir.
Add water and whisk until you have a smooth batter.
Heat the oil in a pan. Once hot pour the batter (about ⅓ cup) into a pan, as if making crepe.
Add salsa (or sauteed mushrooms, onions, fresh avocado, whatever you want) and cook for about 2-3 minutes.
Flip and cook for another 1-2 minutes.
Serve flat or fold it in half.
If you can’t fold the omelette without breaking it, try spreading the batter in the pan more so it’s thinner.
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