Ok, so I was skeptical about making a recipe like this one. Like, really, a vegan omelette?? Come on!??! But, this actually was really good and my 7 year old asked for seconds. It didn’t taste like eggs or omelettes (as I remember them), so abandon any ideas of what it should taste like. Just expect it to taste good. 🙂 I served it with some soup on the side. Makes 4 omelettes.
- 1 1/2 cups chickpea flour
- 1 1/2 cups unsweetened original non-dairy milk (I used almond)
- 4 tsp apple cider vinegar
- 4 tsp nutritional yeast
- 1/4 tsp turmeric powder
- 1/2 tsp granulated garlic
- 1/2 tsp granulated onion
- 1/2 tsp baking soda
- 1/4 tsp salt (or to taste)
- Veggies of your choice for stuffing – I used finely chopped Swiss chard (a few leaves), broccoli (half a head) and tomatoes (1 or 2) because that’s what I had on hand
- Topping of your choice – I liked salsa on top; avocados would be great also
Combine all ingredients except veggies and toppings and whisk until combined. Heat a NONSTICK (I have pretty much changed to stainless but pulled out my nonstick here!) skillet over medium heat and wipe with a bit of olive oil. Pour about a quarter of the batter in the pan. Sprinkle about a quarter of your veggies over half the batter, as shown. (The amount shown here was a good amount.) Cook on medium heat until the batter bubbles and the edges cook and get firmer. Then using a spatula, carefully fold the omelette in half – the non-veggie side onto the veggie side. Cook another 3 minutes on medium heat. Then turn off the heat and cover and sit for 5 minutes. (If you are worried about the one side getting too brown, you could flip before covering and steaming on no heat.) Serve and enjoy!