We love chickpea omelets as a plant-based alternative to eggs. You can add microgreens to the veggies inside of the omelet, as well as sprinkled on top!
Ingredients:
1 oz microgreens
¼ cup Chickpea Flour
1/3 cup water
¼ tsp Turmeric
Pinch of Salt
1 tsp Garlic powder
¼ medium yellow onion diced
¼ cup diced or sliced mushrooms
1/2 tbs Olive Oil
1tbs water
Directions
- Mix all dry ingredients in medium sized bowl until well combined
- Add 1/3 cup water and whisk together until you get a consistency that is mostly smooth
- Now sauté onion and mushroom over medium heat for approximately 5 mins adding a little water over time to help prevent sticking.
- Now remove onion and mushrooms and set aside.
- In the same pan add oil and allow to return to medium heat.
- Add omelet batter to pan and spread evenly.
- Cook on one side until almost cooked all the way through
- Then return mushroom and onion to half of omelet and fold the other half over.
- Plate by adding 1oz broccoli (or your variety of choice) microgreens on top of omelet and enjoy!
Tips
½ oil seems to be the least amount I can use to avoid the omelet sticking
Be patient when flipping – the omelet will stick until cooked enough.
You can sauté microgreens to add inside the omelet.
Serve with potatoes for full breakfast.