In my pre-vegan days I never was a big fan of eggs. Especially boiled eggs, and I really hated it when a personal trainer I used to have was making me eat loads of them ‘for protein’, because I was vegetarian at the time.
Still, one thing I really used to crave and prepare very well was this omelette with onions, veggies, and loads of cheese. So, I cannot say I miss it, but I love to have a delish, satisfying version of this dish I would LOVE to share with you.
This may look like a regular omelette using eggs, but it’s actually a chickpea pancake! The taste is nuttier and sweeter but it has likeness to a veggie omelette. Serve with a side of salad for a satisfying breakfast.
1/3 cup chickpea flour (1/3 cup = 2 “eggs”)
1 tbsp nutritional yeast flakes
1/4 tsp baking powder
Salt and Pepper to taste
1/3 cup + 2 tbsp water
1/2 tbsp coconut oil (for cooking)
Assorted veggies (I used kale, carrots, tomatoes and red onion)
Start by sautéing the veggies on medium heat with coconut oil. Once cooked through, combine rest of ingredients and stir until a batter forms. Pour batter into pan, cook for 5 minutes or so, (you can even add some more nutritional yeast flakes on top before folding for a cheesier centre) then fold “omelette” in half and continue cooking for another minute or until cooked through. You want it to be slightly soft in the middle though, so don’t cook it too much! Makes 1 omelette.