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Chickpea Omelette with Sautéed Vegetables, Avocado, and Tempeh Bacon Recipe

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4.2 from 28 reviews

  • Author: Ezabella
  • Total Time: 18 minutes
  • Yield: 1 serving
  • Diet: Vegan

Description

This Chickpea Omelette is a delicious, protein-packed vegan alternative to traditional egg omelettes. Made with chickpea flour and a blend of spices, it’s a savory, gluten-free dish perfect for breakfast or brunch. Filled with sautéed vegetables, dairy-free cheese, and topped with fresh herbs and avocado, this omelette offers a balanced, flavorful meal that’s easy and quick to prepare.

Ingredients

Batter Ingredients

  • 4 tablespoons chickpea flour
  • 1 tablespoon nutritional yeast
  • 1/8 teaspoon turmeric
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kala namak (or regular salt)
  • 5 tablespoons water
  • 1 tablespoon vegetable oil (for cooking)

Fillings & Toppings

  • Dairy-free cheese shreds or sauce
  • Sautéed vegetables (mushrooms, spinach, kale, broccoli, onions, tomatoes, zucchini, bell peppers)
  • Avocado slices
  • Fresh herbs (cilantro or parsley)
  • Hot sauce
  • Tempeh bacon (crumbled)

Instructions

  1. Prepare the Batter: In a medium bowl, combine chickpea flour, nutritional yeast, turmeric, garlic powder, and kala namak or salt. Whisk the dry ingredients together, then gradually add water while whisking until you have a smooth batter. Set this aside to rest briefly.
  2. Sauté Vegetables: If you desire fillings, heat a little oil in a medium non-stick pan over medium heat. Add your choice of vegetables such as mushrooms, spinach, kale, broccoli, onions, tomatoes, zucchini, and bell peppers. Cook until tender, then remove from the pan and set aside.
  3. Cook the Omelette Base: Warm the vegetable oil in the non-stick pan over medium heat. Give the batter another thorough whisk and pour it into the pan, spreading it into a thin, even circle.
  4. First Side Cooking: Let the batter cook for 4-5 minutes until the edges firm and the bottom is golden brown. Carefully flip the omelette to cook the other side for 2-3 minutes, handling gently to prevent breaking. If it breaks, you can scramble the mixture instead.
  5. Add Fillings and Fold: Place the sautéed vegetables, dairy-free cheese, tempeh bacon, or any toppings onto one half of the omelette. Fold the omelette over to cover the fillings. Cover the pan and cook for another 1-2 minutes to allow any cheese to melt and flavors to combine.
  6. Serve: Use a spatula to transfer the folded omelette to a plate. Garnish with avocado slices, fresh herbs, and a drizzle of hot sauce as desired. Serve immediately.

Notes

  • Kala namak (black salt) adds a sulfurous, egg-like flavor but can be substituted with regular salt if unavailable.
  • Be gentle when flipping the omelette as the chickpea batter is more delicate than eggs.
  • Feel free to customize fillings based on seasonal vegetables and personal preferences.
  • Tempeh bacon adds a smoky, savory touch but can be omitted for a simpler version.
  • Use a non-stick pan for best results and less oil absorption.
  • Prep Time: 8 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Vegan/Vegetarian

Find it online: https://kitchenloving.com/chickpea-omelette-with-sauteed-vegetables-avocado-and-tempeh-bacon-recipe/