Chick Pea Flour Omelet
This vegan omelet is a favorite of ours. It is super satisfying. It’s also super tasty and nutritious. You can improvise by adding different spices to the batter and changing up the filling with mushrooms, green onion, tomatoes, what have you. It’s all good!
Ingredients
Batter:
- 1/2 Cup Chickpea Flour
- 2 Tbsp Beyond Better Mix, Original Cashew or Savory Sunflower flavor
- 1/4 Tsp Baking Powder (use a pinch extra for fluffier omelet)
- 1/8 tsp cumin (a pinch)
- Freshly ground Black Pepper and pinch of salt
- 1/2 Cup Water
Filling:
- 1 Cup Chopped Kale or Spinach (fresh or frozen)
- 2 Tbsp Beyond Better mix of choice ( Try a mix Sunflower or Original with Spicy Queso)
- 2 Tbsp water (more or less)
Directions
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In a bowl mix together batter dry ingredients. Add water and stir. Let stand for 5 minutes. Add tiny amount more water if too thick. It should be pancake batter consistency, at least slightly pourable.
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Make filling: Stir together 2 Tbsp Beyond Better Mix of choice with chopped kale and/or spinach, heat until it bubbles, add 2 Tbsp or more water as necessary to make thick filling.
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Heat a lightly oiled frying pan over medium heat. Once pan is hot, pour ½ of the batter in the center of the pan and smooth it out into a circle. Reduce heat to medium-low, cover the pan with a lid and cook for 2-3 minutes or so until the center and edges look cooked and it begins to brown underneath.
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Spoon some filling on one half of the omelet, fold the omelet over filling and cook covered for 1-2 minutes. Serve and enjoy!
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Repeat with other half of batter, or store in refrigerator for tomorrow’s breakfast.
