I recently started going to the gym again and I was thinking of new ways to get more protein as a vegan. And that’s when I discovered this chickpea omelette. It is now my favourite breakfast and you can use any vegetables and toppings you like. It’s super easy to make, very affordable and tastes amazing! I bought a big bag of chickpea flour from a local shop in my town called “Spices of Asia” for around £2 and it’s lasting for months!
Omelette batter
½ cup chickpea flour
½ cup water or milk (I use water)
½ tsp garlic powder
½ tsp hot paprika
2 tsp nutritional yeast (optional)
Oil (for pan)
Stuffing options
¼ of a chopped onion
Vegan cheese (I use Violife Greek feta)
½ a chopped tomato
A handful of spinach
Toppings
Avocado
Chilli jam
Hot sauce or spicy mayo (I use the Nandos Vegan Perinaise)
Instructions
1. In a bowl mix together the omelette batter. You don’t want too thick or too runny, it should be like a pancake batter. Let it sit.
2. In a heated non-stick pan, saute the onion and spinach (or any other vegetables you want) and then add them to the bowl with the batter.
3. Pour the batter with vegetables back into the pan. You start seeing bubbles form after 2 minutes and you can then flip it for another minute. Add the toppings and fold omelette in half.
4. Garnish with some more tomato and add salt and pepper to taste. Enjoy!
Notes:
-You can make the omelette batter the night before and leave it in the fridge for the next day.
-I like to boil some potatoes and add them to the mixture and make a spanish style omelette
-Or you can serve it along with some hash browns and vegan bacon
If you end up making it, tag me on Instagram @marisa.vogiatzi so I can see it
