Chickpea omelette

In my humble opinion this is THA BEST savory breakfast EVER. I have always loved regular omelettes and living without them felt kind of empty. Especially on those chilly autumn mornings you grave for something warm and savoury. 

  • 1/3 cup chickpea flour
  • 1/3 cup water
  • 1 Tbsp plant milk
  • 1 Tbsp nooch (nutritional yeast) 
  • 1/2 tsp turmeric
  • 1/4 tsp baking powder
  • 1/4 tsp garlic powder
  • pinch of salt

For filling I used

  • 1 little onion
  • 1 clove of garlic
  • half of red bell pepper
  • 2-3 sun dried tomatoes

For serving I added

  • 1/2 avo
  • other half of bell pepper
  • arugula
  • vegan mayo

So this time I mixed together chickpea flour and water (equal amounts work best) and added a splash of plant milk and other ingredients. Batter shouldn’t be too thick – similar to pancake batter I would say. Then I let it sit for a while (5-10 minutes)

In between I fried filling ingredients with i tbsp of oil and removed them from a pan when onion was nice and glassy.

Then some more oil to the pan and omelette batter went on – I kept the lid on for a while letting it cook from inside but since my pan was a bit too big for this amount my omelette was quite thin and cooked rather fast throughout. I turned it around (quite like pancake) and when it was cooked I added filling on one side and folded it together.

Yumm it was. Baby boy agreed …others missed out again.

Served it with arugula, avocado and bell pepper but whatever works well I would say. Go crazy there to get some more extra goodness in. Abundance is the key.

p.s. never google chick chick. This is what game up: chick chick

 

 

 

 

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