Chickpea omelets

These omelets are delicious, and are definitely a great "eggy" substitute for chicken eggs. Full of protein, flavorful, and quick and easy to make, these omelets are great for any meal and can be eaten as an omelet or in a sandwich. Another fantastic recipe from "But I Could Never Go Vegan!".

Ingredients:

1 cup of chickpea flour
(I didn't have chickpea flour and used canned chickpeas, a little more than a cup)

1 tablespoon of nutritional yeast

1 teaspoon of black salt, or regular salt

½ teaspoon of cumin

½ teaspoon of dried thyme

¼ teaspoon of garlic powder

¼ teaspoon of smoked paprika

¼ teaspoon of turmeric

⅛ teaspoon of black pepper

½ cup + 2 tablespoons of water

1 teaspoon of olive oil

2 cups of sliced mushrooms

2 cups of chopped kale or greens of your choice

½ cup of sun-dried tomatoes (soaked in water if hard to soften), or sliced fresh tomatoes

¼ cup of chopped green onion

Any other veggies of your choice (you can replace any veggies above for veggies of choice)

olive oil or coconut oil spray


Directions:

Combine chickpea flour (or chickpeas), nutritional yeast, salt, cumin, thyme, garlic powder, paprika, turmeric and pepper by hand or in a food processor. Add ½ cup of water until the batter's consistency is very smooth (less or no water if using chickpeas). Add water 1 tablespoon at a time until a consistency similar to a pancake batter is reached.

Heat olive oil in a large frying pan over medium heat and sauté mushrooms for about 4 minutes. Add greens, tomatoes, and green onions. Sauté until the greens are wilted. Remove from heat and add to chickpea batter. Mix until combined well.

Clean frying pan, spray with oil spray and heat over medium heat. The recipe makes 2 large omelets, or 4 small ones. Scoop out ½ or ¼ of the batter depending on the size you want, and put the batter in the pan. Cover and cook for 3-4 minutes on each side until slightly browned. Make omelets into a square shape (use spatula edge to straighten edges) if you plan on putting omelets into sandwiches. Repeat with the remaining batter.

Serve immediately, or make large batches at a time to refrigerate and store for future meals. For use after a couple days, store in the freezer. Omelets can be reheated in the microwave. Serve as an omelet as is with a little salt, or serve in a sandwich with ketchup, vegan cheese, and or tempeh bacon.

Enjoy!!