Chickpea Omelet 2-Ways
Ingredients
Chickpea Omelet Base
-¹/³ of a 14-oz block silken tofu
• ½ cup chickpea flour
• 1 tsp olive oil
• 1 tsp apple cider vinegar
• 5 Tbsp water
• ⅛ tsp garlic powder
• ¼ tsp onion powder
• ⅛ tsp mustard powder
• 1 ½ tsp nutritional yeast
• ½ tsp salt
• ½ tsp baking powder
• Pinch paprika
• Pinch of turmeric (for color)
• Cooking spray
Baja Style Filling: • Black beans, rinsed and drained • Cherry tomatoes, sliced • Jalapenos, sliced (optional) • Vegan cheddar cheese, shredded • Sprouts • Tofutti sour cream • Avocado, sliced • Cilantro, chopped • Red or green onion, chopped
Caprese Style Filling: • Vegan mozzarella cheese, shredded • Arugula • Avocado, sliced • Cherry tomatoes, sliced • Cracked black pepper • Salt • Olive oil drizzle
Directions
1. In a mixing bowl combine all ingredients (except cooking spray) and stir well.
2. Heat a medium non-stick skillet over medium heat. Spray well with cooking spray.
3. Pour ¾ cup or half the batter into the skillet.
4. Cook for 2 minutes or until the top appears mostly dry. Carefully flip.
5. While omelet cooks for an additional 1-2 minutes on the other side, add vegan cheese to ½ the surface area.
6. Layer on suggested filling ingredients on top of cheese.
(See recommendations for Baja or Caprese style.)
Recipe Note
What came first, the chicken or the egg? Neither!
