If you’re anything like me, then you’re someone who enjoys a hearty, savory brekkie to start the day.
Don’t get me wrong, a smoothie bowl is wonderful and all- but there’s something especially satisfying about a warm (even spicy!) meal in the morning.
I was never much of an egg person prior to my vegan days- so they’re not something I find myself missing. However, what I HAVE missed is the limited options for savory plant based breakfast options,
Which is why I’ve fallen in love with this simple, nutritious, and DELICIOUS chickpea flour veggie omelette. I sure hope you love it too!
Ingredients
Omelette:
Organic chickpea flour
Nutritional yeast
Parsley
Sea salt
Paprika
Additional:
Veggies of your choice (I used broccoli, sweet potato & carrots for this one. But spinach, mushroom and tomato is nice too!)
Avocado
Salsa (click here for homemade recipe)
Hummus (click here for homemade recipe)
Hemp seeds
Instructions
These portions made 3 large omelettes for a HEFTY appetite in the morning. You can easily cut in half, or use chickpea flour leftover to make a scramble for future meals.
Note that I already have roasted veggies on hand, which I simply added to the omelette and re-heated on the stove. If you do NOT have veggies already, then roast those prior to starting the omelette, as roasting the veggies will take about 20 minutes.
In large mixing bowl, mix 1 C chickpea flour and 1/4 C nutritional yeast with a generous amount of parsley flakes, sea salt and paprika. Add 1 C of water to make a sticky, but runny mixture.
Once mixed, pour mixture onto frying pan and even out into a circular shape. Cook on med/high heat until underside firms, and topside slightly bubbles. Then flip, and cook all the way through.
I always have roasted veggies on hand, so I simply reheated broccoli, sweet potato and carrots. These were all roasted with a dash of olive oil, sea salt, and paprika. But, you can really cook your veggies however you’d like. I simply reheated my veggies on the stove while the omelette was cooking.
Once the omelette is cooked through, serve onto plate, and lightly spread with hummus (I used a rubber spatula for this to make sure not to tear the omelette). I only spread half of the omelette where the veggies were going to go.
Then cover half the omelette with veggies, and fold over. Top veggies with fresh salsa and diced avocado. Sprinkle with hemp seeds.
ENJOY!