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Vegan Chickpea Omelet
vegan chickpea flour omelets
Prep Time: 00:10
Cook Time: 00:20
1 cup chickpea flour (also known as garbanzo bean flour)
1 tbs nutritional yeast
1 tsp black salt (or just regular salt if you don't have this)
1/4 tsp cumin
1/2 tsp dried thyme
1/4 tsp smoked or regular paprika
1/4 tsp black pepper
1/2 cup water
1 tbs olive oil
1 - 2 cups sliced mushrooms
1/2 cup sun-dried tomatoes
1 - 2 cups chopped greens (i. e. kale, spinach, etc)
1/2 cup onion of your choice (green, red, white, yellow, etc)
olive oil spray
1In a large bowl, mix together your chickpea flour, water and all your spices. The mixture will be a little lumpy but you want it to be the consistency of pancake batter.....if it is too thick then add water a tablespoon at a time until you've reached desired consistency.
2In a large frying pan, heat the olive oil over medium heat. Add the mushrooms and cook until they have released their juices and are turning dark. Add in your other vegetables and cook together for a few minutes. If you are using leafy greens such as spinach or kale, add these last and cook until they are completely wilted.
3Add the cooked vegetables to your chickpea batter and mix well. The batter will definitely be pretty thick here but don't add any more water.
4Carefully use a paper towel to wipe out your frying pan and spray with olive oil spray. Once hot, spoon some of your batter into the pan. You can either make two big omelets like I did or make smaller amounts to make 4-6 smaller omelets.
5Cook for 3-4 minutes or until the edges of the omelet are starting to lift up slightly. Use a spatula to gently lift up one edge and peak underneath - if it is a good golden color then flip the omelet over and cook 3-4 minutes on the other side. When done, it should be golden and firm but not like a Frisbee either.
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