Vegan Vegetable Chickpea Flour Omelette

This has been on my list of recipes to try FOREVER and a day. I finally gave it a shot after watching an old episode of Giada at Home last weekend in which she made Italian soccas, which are basically crepes made out of chickpea flour. Which are basically what chickpea flour omelette recipes are all about.

Sold.

Preston and I are also attempting to get some veggies in at breakfast this week, so this seemed like the perfect way to ease into that on a nice slow Sunday morning!

I had most of my veggies pre-chopped (hooray for that), and used some leftover roasted potatoes. Garnished with leftover spruced-up Tofutti sour cream.

This. breakfast. was. to. die. for.

My first omelette wasn’t quite right so I threw it out and tried again, and the second one was so DAMN good I am absolutely kicking myself for not making these sooner.

The best part is that they’re so fast I think I can probably make them on weekdays too! Especially with the prepped veggies!

Try this, it’s DELIGHTFUL. Plus you have GOT to check out the nutrition facts. I thought they were totally wrong when I first calculated, but they’re not! Low cal with a TON of fiber and protein. Talk about a filling breakfast. (For real, I didn’t quite finish everything on that plate and I was pretty satiated!)

Vegan Vegetable Chickpea Flour Omelette

2015-03-30 17:40:59

Serves 1

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for the omelette

1. 3 T chickpea flour
2. 1/4 C water
3. 1 t avocado oil
4. 1/4 t salt
5. 1/4 t ground harissa

for the filling

1. 1 t avocado oil
2. 1/4 C baked sweet potato cubes
3. 1/4 C baked red potato cubes
4. 4 stalks asparagus, sliced
5. 1/2 small shallot, sliced
6. *optional: diced vegan sausage (I added just a few leftover pieces and they were a great addition! not included in nutrition facts below fyi…)

for the omelette

1. Heat a nonstick skillet over medium heat. Whisk all ingredients in a small bowl. Spray the pan with cooking spray or drizzle with a tiny oil. Make sure the batter is thin and pourable, and then pour it into the skillet, turning to spread it out evenly.
2. Allow to cook about 2 minutes on each side. Flip when it is starting to bubble and lose its sheen.

for the filling

1. Heat oil in a skillet over medium heat. Add all the vegetables and toss until everything is heated through and cooked to your preference (mine just took about 4-5 minutes.)

to assemble

1. Lay the omelette on a plate, and top with the filling. Try to fold it over (which is a little difficult if you stuffed yours as full as I did with mine, but it’s still fantastic!)

Notes

1. I served mine with a dollop of leftover sour cream – for another recipe, I had barbecue-roasted a pasilla pepper, peeled it and processed it with about a cup of Tofutti sour cream, a big handful of cilantro, and a bit of salt and pepper. It was perfect with this!
2. nutrition facts: Calories 233; Calories from Fat 27; Total Fat 3.0g; Sodium 680mg; Potassium 922mg; Total Carbohydrates: 43.3g; Dietary Fiber: 10.0g; Sugars: 5.7g; Protein: 9.9g

Flora Foodie https://florafoodie.com/