Loaded southwestern chickpea omelet


The chickpea flour cookbookFew 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.

  • Yield: 1 Serving


  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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