Chickpea Omelet
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 239.8
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 537.2 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 10.0 g
- Protein: 14.2 g
View full nutritional breakdown of Chickpea Omelet calories by ingredient
Introduction
An egg-less omelet? Stuffed with peppers, onions, tomatoes, mushrooms and kale? It can be done! Kick back and enjoy a weekend brunch that is both healthful and delicious. An egg-less omelet? Stuffed with peppers, onions, tomatoes, mushrooms and kale? It can be done! Kick back and enjoy a weekend brunch that is both healthful and delicious.Number of Servings: 2
Ingredients
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.75 cup Chickpea Flour (Garbanzo Bean Flour) (by DEECAFFEINATED)
4 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable
.5 tbsp Apple Cider Vinegar, Bragg's Organic
.5 tbsp Kal Nutritional Yeast Flakes
0.5 tsp Tumeric (by SUNFLOWER4U)
.25 tsp Baking Soda
1 dash Pepper, black
0.5 cup, chopped Onions, raw
.5 cup, chopped Peppers, sweet, red, fresh
2 clove Garlic
1 cup, pieces or slices Mushrooms, fresh
2 cup, chopped Kale
.5 cup Salsa
Directions
In a small bowl, whisk together the omelet batter ingredients. Add an additional 1-2 tablespoons of non-dairy milk if mixture is too thick to pour.
In a 10-inch non-stick skillet, heat 2-3 tablespoons water and saute onions, red pepper and garlic for 2 minutes, add mushrooms and continue to cook until soft and tender, about 3 more minutes. Add kale and stir until wilted. Remove from pan.
Clean skillet and lightly wipe with olive oil. Pour half of the batter into the pan and swirl to evenly cover the bottom. Place half of the sauteed vegetables on top of one side of the omelet. Cook until the omelet bubbles and starts to firm up along the edges (about 2 minutes).
Gently fold over one side and cook for another minute. Cover with a lid, remove from heat and allow to steam for 5 minutes.
Repeat to make second omelet. Serve with salsa or chopped tomato.
Serving Size: Makes 2 omelettes
In a 10-inch non-stick skillet, heat 2-3 tablespoons water and saute onions, red pepper and garlic for 2 minutes, add mushrooms and continue to cook until soft and tender, about 3 more minutes. Add kale and stir until wilted. Remove from pan.
Clean skillet and lightly wipe with olive oil. Pour half of the batter into the pan and swirl to evenly cover the bottom. Place half of the sauteed vegetables on top of one side of the omelet. Cook until the omelet bubbles and starts to firm up along the edges (about 2 minutes).
Gently fold over one side and cook for another minute. Cover with a lid, remove from heat and allow to steam for 5 minutes.
Repeat to make second omelet. Serve with salsa or chopped tomato.
Serving Size: Makes 2 omelettes