Vegan Chickpea Omelet

• Vegan
• Gluten free

• Produce

  • 1/4 cup Broccoli florets, small
  • 1 tbsp Cilantro
  • 2 Garlic cloves
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1/4 Red onion
  • 1/4 cup Tomatoes

• Refrigerated

  • 13/16 cup Nondairy milk, unsweetened

• Baking & Spices

  • 1/4 tsp Baking soda
  • 3/4 cup Chickpea flour
  • 2 tsp Nutritional yeast
  • 1/8 tsp Sea salt
  • 1/4 tsp Turmeric, powder

• Oils & Vinegars

  • 2 tsp Apple cider vinegar

Found on forkandbeans.com

Description

Ingredients

• ¾ c. chickpea flour
• ¾ c.+ 1 Tbsp. unsweetened nondairy milk
• 2 tsp. apple cider vinegar
• 2 tsp. nutritional yeast (optional)
• ¼ tsp. turmeric powder
• ¼ tsp. garlic powder
• ¼ tsp. onion powder
• ¼ tsp. baking soda
• ⅛-1/4 tsp. sea salt to taste
• ¼ of a red onion, chopped
• 2 garlic cloves, minced
• ¼ c. tomatoes, chopped
• ¼ c. small broccoli florets
• 1 Tbsp. cilantro

Directions

• In a Pyrex measuring cup, whisk together the chickpea batter. You dont want the batter too thick to stir. It should be like pancake batter, easy to pour. Allow to sit.
• In a heated nonstick skillet, saute the red onion and garlic until lightly browned. Add the broccoli to soften. Remove and place on a plate.
• Return to the heated skillet, add a little olive oil and pour half of the batter into the pan. Add the garlic, onions, broccoli, and tomatoes on top of one half of the batter. Wait until it bubbles and firms up along the edges (approx. 2 minutes to cook).
• When able to, gently fold over one side to cook another minute. Cover with a lid and turn off the stove and allow to steam for 5 minutes.
• Garnish with more tomatoes, minced red onion, sliced avocado and lime wedges.
• Add sea salt and pepper to taste.

Nutrition