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Chickpea Flour Omelette

A nutritious and satisfying plant-based omelette made with chickpea flour, perfect for a quick breakfast or a leisurely brunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Vegan, Western
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup besan flour Provides protein and a nutty flavor.
  • 2 tbsp nutritional yeast Offers a cheesy taste and rich in B-vitamins.
  • 1 tsp salt Enhances the overall flavor.
  • 1/2 tsp kala namak (black salt) Adds a unique umami flavor.
  • 1 tsp garlic powder Introduces savory richness.
  • 1/4 tsp black pepper Offers subtle heat.
Wet Ingredients
  • 3/4 cup soy milk Contributes creaminess and moisture.
Fillings
  • 1 cup sautéed vegetables Customize according to personal taste.
  • 1/2 cup vegan queso Optional for added creaminess.

Method
 

Preparation
  1. In a medium bowl, combine the chickpea flour, nutritional yeast, salt, kala namak, garlic powder, and black pepper.
  2. Slowly whisk in the soy milk and let the batter sit for about 10 minutes.
  3. Sauté your chosen vegetables in a separate pan.
Cooking
  1. Heat a non-stick pan over medium-low heat.
  2. Pour half the batter into the pan and cook for 2-3 minutes until the top is dry and the edges are browned.
  3. Flip the omelette and cook for an additional minute.
  4. Add half the sautéed vegetables and vegan queso to one side, fold, and press down.
  5. Repeat the process with the remaining batter for the second omelette.
Serving
  1. Serve warm with home fries, fresh fruit, or toast.

Notes

Use room temperature soy milk for a smooth batter. Letting the batter rest enhances flavor.