Egg-Free Vegan Omelette (Gluten-free)

I don’t eat omelettes: I don’t like the taste of fried eggs, and there is nothing healthy about them in this form, so they were absent from my menu … Until I tried the vegan version of it in a local cafe.

Today we’re cooking a very healthy protein-filled breakfast – an omelette without eggs! Sounds weird?

Maybe, but when the first piece of this unusual dish hit my mouth, I realized that my diet now is diversified by another new delicious dish!

It is made of chickpeas, to be more precise, garbanzo bean flour which is twice as abundant in protein than regular flour and has 6 times more protein than all-purpose flour.

It contains folic acid, iron, vitamin B-6, magnesium and potassium.

The chickpea omelette has a pleasant aroma, a delicate texture and perfectly satiates. 

I love to combine and serve the omelette with cooked beets or avocados. Great idea for a New Year’s Day breakfast on January 1st. Start the year delicious and healthy!

Ready? Set? Let’s go cooking!
We will need: (3 small portions)

3/4 cup of garbanzo bean flour (1 cup – 250 ml.)

3/4 cup of water

1/4 tsp of baking soda (I use baking powder)

1 tsp of rice or wine vinegar

1/4 tsp of curry

1/4 tsp of dried garlic

A handful of spinach

1 tomato

1 small mushroom

Oil for frying

Any red pepper to taste

Salt to taste

Mix flour, baking soda, and the spices.

Add water to vinegar. Cut thinly all vegetables. They can be completely different. You can add celery, red pepper or simply use parsley and dill.

Lubricate the pan with vegetable oil and pour in a small ladle of the composition.

Fry on one side and flip it over.

I strongly advise not to fry it in deep oil. The omelette is more delicious when it is lightly fried.

Done! Serve it hot. It’s so simple, very tasty and healthy!

Bon appetit!