Here’s the thing: I like the idea of omelettes and being able to top them off with whatever I want, but I don’t like eggs. This was a struggle for me for quite a while, until I learned about chickpea flour omelettes.
I had never even heard of chickpea flour, let alone using it to make egg-free “omelettes”, until I came across Fork and Beans’ recipe (although I do tweak it a bit when I make it).
The ingredients are pretty basic: milk of your choice, chickpea flour (I get mine from Bulk Barn, you can get enough flour for three omelettes for $0.50), baking soda, vinegar (the baking soda and vinegar add fluffiness) and any spices and toppings you want.
Mix the chickpea flour, baking soda and dry seasonings together, then add the almond milk, hot sauce (if you want) and vinegar.
Pour the mixture into a heated, well-greased pan and let it cook until the edges are solid. Flip it (carefully) and add your desired toppings. I used broccoli, red onion, mushrooms, yellow pepper and mozzarella, but if I had spinach I would have added some of that, too.
This is the important part: Turn the heat down to low and cover the omelette with a lid and let it steam for five minutes. Not only does this cook the vegetables a bit and melt the cheese, it also gets rid of the chickpea flour flavour. If you’ve never tried uncooked chickpea flour, I recommend you don’t. It’s pretty disgusting. Letting the omelette steam gets rid of that flavour.
I also like cooking the omelette the night before ,and adding the toppings and heating it up/steaming it in the morning for a quick and easy breakfast.
Top it off with ketchup and some hot sauce, and enjoy!
The chickpea flour omelettes have a similar, but less intense egg-like flavour, with a bit of a dried-chickpea and flour/bread-like flavour (can you tell I’m not a food critic?).
What are your favourite omelette toppings? Let me know in the comments!
Sarah's Veggie Venture 