Eggs are the most request item that most people want to substitute when transitioning into a vegan and plant-based diet. There are a ton of egg substitutes when it comes to baked dishes but it has been hit or miss when it comes to creating dishes where the egg is showcased, like scrambled eggs, and omelets. Scrambled eggs for the longest were made with tofu where the flavor was on point the texture leaves you wanting for more. Today companies like Just Egg and Vegan egg give you a product with a familiar eggy texture. For those of us who want a less processed alternative, chickpea flour can be a great option. This recipe features chickpea flour which works great for an omelet. Try it out and let me know what you think.
Course: Breakfast
Prep Time: 10
Cook Time: 20
Servings: 2-4
Ingredients
1 cup garbanzo (chickpeas) flour
1 ¼ cup water
½ tsp paprika
½ tsp turmeric
1 tsp onion powder
1 tsp garlic powder
2 tbsp nutritional yeast
½ tsp baking powder
½ tsp salt
1 tbsp olive oil
Filling
1 cup Mushrooms, sliced
2 cups fresh spinach, chopped
¼ c Onions
2 cloves of Garlic, minced
Directions:
In a large bowl, whisk together the chickpea batter ingredients until smooth. Allow it to sit while you prepare the filling.
Filling:
In a medium skillet add olive oil on medium heat. Once warm add onions saute for 3-5 minutes until it starts to become translucent. Add Portobello mushrooms and saute for 3-4 minutes. Add spinach saute for additional 5 minutes.
Put the skillet back on medium heat pour a quarter of the batter. Lift the pan and move it around gently in circles to help the batter spread out into about a 10″ circle. Cook for 2-3 minutes, or until it begins to form bubbles and firm up around the edges.
Add the quarter of the filling onto half of the omelet, then fold the other empty side over. Cook for 1 more minute. Remove from the stove, cover with a lid, and allow it to sit and steam for 5 minutes.
Garnish with toppings of choice.