I very rarely eat typical breakfast foods but every now and then I crave something mildly familiar to my non vegan days and that when I make dishes like this one. The thing I love about this recipe is how simple it is. It's made using Chickpea flour also known as Garbanzo flour which is made by drying and grinding chickpeas into flour. It's super easy to work with and is a great substitute for eggs. You can find it in most gluten free sections of grocery stores and it is usually pretty inexpensive.
Cook Time 25 minutes
Makes 3-4 Servings
Omelette Batter Ingredients
1 cup of chickpea "garbanzo bean" flour This can be found in most
1 cup of water
1 tbs of Extra virgin olive oil
1 tbs of onion powder
1 tbs of curry powder
1/2 tsp of sea salt
The Veggie Filling
1/2 a red bell pepper sliced
1/2 red onion sliced
1 cup of chopped eggplant
1 cup of chopped asparagus
4 sprigs of fresh thyme.
1-2 cups of chopped kale
3 tbs of extra virgin olive oil
In a medium size bowl mix together the chickpea flour, water, extra virgin olive oil and seasonings until smooth and set aside.
Next place a medium size skillet over medium heat and add in the extra virgin olive oil, veggies and thyme sprigs. Cook while stirring occasionally for 8-9 minutes. Add sea salt to taste, remove the thyme sprigs and set aside.
Now place a non stick skillet over medium heat and add in a small amount of oil. Just enough to coat the bottom of the pan. Use a 1 cup measuring scoop to quickly pour the batter into the pan. Let the batter cook undisturbed for about 4 minutes. The mixture will begin to look dry. Then add your vegetable filling to half of your omelette. Next carefully fold the other half of the omelette over. Use a spatula to remove it from the pan. Repeat these steps to make the rest of your omelettes.
Having trouble finding chickpea flour? Visit this link to order some