Savoury Chickpea Omelette

Updated: Oct 1, 2018

GF- DF - SF - V - EF

Makes 2 omelettes


1/4 cup chickpea flour

3/4 cup + 1 Tbsp almond milk (or other non-dairy milk)

2 tsp Apple cider vinegar

2 tsp nutritional yeast (optional: add a sprinkle of cheese instead)

1/4 tsp turmeric powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp baking soda

1/4 ts salt

For the filling and top I used: mushrooms, red onion, 2 garlic cloves, leafy greens, avocado, fresh basil and micro greens


Combine all the omelette ingredients together in a bowl and whisk thoroughly. Set aside and pan-fry the onion, garlic, and mushrooms with some olive oil in a non-stick frying pan. Once the vegetables are soft and slightly golden remove them from the pan. Add a little more olive oil to the pan and then add half of the chickpea batter. Allow it to cook until golden on the bottom, and when formed enough add the cooked veggies to the middle, fold the omelette over, and flip it to cook the other side until golden. Once cooked top with micro greens, avocado and little greek yoghurt (optional).


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