Looking for a nutritious, plant-based breakfast that takes under 20 minutes? This Chickpea Flour Omelette is not only super quick and easy to make but also packed with protein! Combining fresh vegetables and tofu to create a savoury and satisfying meal that’s perfect for when you're short on time!
Ingredients
23g chickpea flour
78ml water
1 tbsp nutritional yeast
1/4 tsp kala namak (black salt for an "eggy" flavor)
60g vegetables (capsicum, mushrooms, spinach, or any veggies you prefer)
1 tsp olive oil spray (for frying)
80g tofu, crumbled
Method
Prep the Veggies: Start by dicing up your vegetables. Sauté capsicum, spinach, and mushrooms in a non-stick pan over medium heat until they are tender. Set aside.
Mix the Batter: In a mixing bowl, whisk together the chickpea flour, water, nutritional yeast, and kala namak. Make sure the mixture is smooth and lump-free. Once the batter is ready, stir in the sautéed vegetables.
Cook the Omelette: Spray your pan lightly with olive oil and pour in the batter. Spread it out evenly, like a pancake. Let it cook for about 5 minutes, or until the top is no longer wet.
Flip and Serve: Carefully loosen the omelette from the pan and flip it. Fold in half for that classic omelette look and serve with the crumbled tofu on top for extra texture and protein.
Serving Tips
Serve your chickpea omelette with a side of avocado or fresh greens for added nutrients, or pair it with whole-grain toast to make it even more filling.
