I’ve mastered the eggless omelette! Trial after trial, and many-an-error, I found that keeping it simple, using only a few ingredients, makes for THE perfect PLANTASTIC omelette. It’s egg, dairy, soy, gluten AND cholesterol free!
This high protein, high fibre dish can be made a variety of ways to suit your purpose. You can use this recipe for eggless pancakes, crepes, farinatas, fritatas or omelettes. It can sweet or savoury, or even be used as a base for a flat-bread crust.
1 cup chickpea flour
1 cup water
5 tablespoons cold pressed organic olive oil or melted unrefined coconut oil
2 tablespoons nutritional yeast
1 teaspoon kala namak (black Indian salt, tastes like EGGS. For real.)
black pepper to taste
Let sit for 20 mins for mixture to settle and flavours to marry
Heat 10″ skillet and add 3 tablespoons of oil
Add half of mixture to skillet, pouring directly into the middle of the pan. Allow to spread
Cook over medium heat for 3 minutes
Carefully flip and cook for another 3 minutes
Press omelette with flat spatula to release any excess liquid, and help crisp the edges
Serve hot with toppings of choice served on top of folded in
Repeat instructions with remaining batter
You can easily add vegetables to the wet mixture, but for presentation purposes, and to ensure even cooking, I like to cook them separately and add to the finished product.
I recommend keeping the batter thin, thinner than a pancake batter. If you want to make “fluffier” pancake style dishes, add 1/2 teaspoon of baking powder to your dry ingredients.
Add spices to-taste! A tablespoon of lemon juice for a lil’ taste-bud kick – or some SPICE to change up the mood.
This recipe makes two 8″ delicious eggless omelettes