This chickpea omelette is the best vegan alternative to the regular egg omelette. This makes a quick and easy breakfast recipe that is delicious, vegan, and gluten-free as well. This chickpea omelette is one of the easiest vegan breakfast recipes. I love this vegan omelette so much including the whole family. This is a quick dish that takes less than 30 minutes to prepare.
Ingredients1/2 cup chickpea flour
2 tbsp nutritional yeast
1/2 cup water or as required for batter
1/2 tsp black salt
1 onion finely chopped
1 medium tomato finely chopped
4 tbsp olive oil
2 tbsp parsley or cilantro leaves chopped (for omelette & garnish)
2 pinches baking soda (optional)
1 cup scrambled tofu with spinach or any topping of choice
Method
- In a large mixing bowl, add chickpea flour, nutritional yeast, salt.
- Add water gradually mixing continuously using the whisk.
- Make it lumps free completely.
- Now add chopped onions, tomatoes, if any veggies (optional) to the batter.
- Give it a nice stir.
- Keep the batter in flowing consistency.
- Add a pinch of baking soda to make the omelette fluffier (optional)
- Heat oil in a skillet or a non-stick pan.
- Pour in 1/4 cup of batter to the skillet or pan.
- Flip the pan slightly with a flick of the wrist. This will allow the batter to spread evenly.
- Keep the flame on medium flame for 2 minutes (since this takes time to get cooked perfectly).
- Close it with a lid and cook on low flame for 2 minutes.
- Now the base layer is cooked with dry top side.
- Perfectly done crepe leaves the pan automatically.
- Flip the crepe carefully with help of a spatula.
- Keep flame on medium low flame.
- Cook for another 3 - 4 minutes.
- Remove from pan once both sides look cooked.
- Garnish with some more cilantro or parsley.