Few things can beat an omelet when you’re hankering for a savory breakfast, and this egg-free chickpea flour omelet is no exception. Here, a Southwestern blend of vegetables and toppings gives the essential omelet extra panache, but your take can be as simple or complex as you like.
Ingredients
- ¼ cup (30 grams) chickpea flour
- 1 tablespoon grated Parmesan cheese
- 2 teaspoons flaxseed meal (ground flaxseeds)
- ¼ teaspoon baking powder
- ¼ teaspoon ground turmeric
- 0.33 teaspoon fine sea salt
- 6 tablespoons water
- 4 teaspoons olive oil
- ¾ cup sliced mushrooms
- 0.33 cup chopped red bell pepper
- ¼ cup chopped green onions
- ½ teaspoon ground cumin
Suggested Accompaniments
- Prepared salsa
- Mashed avocado or guacamole
- Chopped fresh cilantro
- Lime wedges
How to Make It
- Whisk together the flour, Parmesan, flaxseed meal, baking powder, turmeric, and salt in a small bowl until blended. Add the water; whisk until blended and smooth. Let stand at room temperature for at least 10 minutes or up to 1 hour.
- Heat 2 teaspoons of the olive oil in a small skillet set over medium-high heat. Add the mushrooms and peppers; cook, stirring, for 5 minutes. Add the green onions and cumin; cook, stirring, for 2 minutes longer. Transfer the vegetables to a small plate. Wipe out the skillet.
- Reduce the heat to medium; heat the remaining 2 teaspoons olive oil in same skillet. Pour the omelet batter into the pan, tilting the pan so that the batter is evenly spread. Cover with a tight-fitting lid and cook for 4 minutes, until the top appears somewhat dry.
- Add the vegetables to one side of the omelet and fold the other half over it. Cover and cook for another 3 to 4 minutes. Serve with any of the suggested accompaniments.
