“Omelets – eggs. No eggs – no omelets. And it depends on the quality of the eggs. In the supermarket you have eggs class 1, class 2, class 3, and some are more expensive than others and some give you better omelets. So when the class 1 eggs are in Waitrose and you can not go there, you have a problem.”
Yes, I know, I used this joke before, but I have to use it again. You see, back when I wrote the “scrambled eggs” post I had never tried to make eggless omelets. I had heard about it, but I use to think – “yeah, yeah, it should be a nice piece of crap.” But like everything that is unkown, it just requires habituation. Once you get used to it, you start loving it. And today, I can honestly say I am a big fan of eggless omelets.
Omelet? Omelette? How do you write it? Because the original word in french is omelette, but chefs tend to call it omelet sometimes. I guess it should be the american way or something. Whatever. Call it what you want. It will taste nice anyways.
Chickpea Flour Omelet with green asparagus and mushrooms
1 Cup of Chickpea Flour
1 Cup of Water
4 Green Asparagus (big ones)
3 Mushrooms (big ones)
1/2 TSP of Onion powder
1/2 TSP of Garlic powder
3 TBSP of Nutritional Yeast
1/2 TSP of Baking powder
1 Bunch of Fresh Parsley
Pinch of Nutmeg
Pinch of Black Pepper
Pinch of Salt
Touch of Coconut Oil
- Mix the chickpea flour with all the powders (onion, garlic, baking powder, nutritional yeast, nutmeg, salt and pepper);
- Mix in the water;
- Prepare your asparagus just like I show on the vídeo;
- Slice the asparagus;
- Dice the shrooms;
- Chop the parsley;
- Add everything to the chickpea flour mix;
- If the mix looks too tough, add in a bit of water;
- Melt a bit of coconut oil (about 1/2 or 1 TSP is enough) in a hot non-sticking pan;
- Pour in a portion. Just enough to cover the bottom of the pan – check the video;
- Let it cook for a while and fold it in half. It’s important to cook it through. Raw chickpea flour doesn’t taste that nice;
- If you’re a master rolling your omelets, I wouldn’t recommend using the same technique for this. I know omelets are supposed to be all rollish and fluffy, but it doesn’t work very well with this recipe. Or maybe it works, if you will use much more oil than we’re using here. I don’t really know. And I don’t really care. I think it looks quite nice just folded in half;
- Serve your omelet with rice, chips or even as a sandwich;
Follow us on the Social Media!
And keep it green. Keep it real!
(1 service is 1/2 the recipe)
Blue – 53% Carbs
Red – 18% Fat
Green – 29% Protein
It helps A LOT if you comment or share this recipe 🙂
Suggestion: If you like cheese, I would recommend adding in some vegan cheese (just like daya cheese for example) in the middle of your omelet when you fold it.