Chickpea Omelette Food

CHICKPEA OMELETTE - VEGAN OMELETTE

Steps:

• Put chickpea flour, nutritional yeast, and salt in a mixing bowl and give it all a stir.
• Add half of the water and stir well until it forms a smooth paste. Add the remaining water and stir again until smooth and set aside while you prepare the add-ins.
• Dice up whatever veggies you want to add to your omelette. (about ¼ cup of veggies per omelette).
• Add oil to a well-seasoned iron skillet or a non-stick frying pan and saute the veggies on medium-low for about 3-5 minutes until they become tender.
• Remove the veggies and add them to the batter and give the batter another stir.
• Turn up the heat to medium and pour the batter in the skillet like you would a large pancake and cook for about 5 minutes until the top of the omelette no longer looks wet. (You can put a lid on the frying pan for a minute or two to help it cook evenly.)
• Carefully loosen up the omelette with a spatula and flip the omelette to the other side and cook for 3-5 more minutes until it is no longer soft in the middle. (Make sure there is no wet batter left in the center).
• Top with cheese and fold over so that the cheese is in the middle. (You can also add a handful of baby spinach to the middle of the omelette and it will wilt with the melting cheese.)

CHICKPEA OMELETTE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix chickpea flour and water with a fork until there are no lumps. Add 2 tablespoons olive oil and mix until combined. Add oregano, pepper, cayenne, and black salt; mix well and set aside.
• Heat 1 tablespoon olive oil in an oven-proof, nonstick skillet over medium-high heat. Add onion, carrot, and red bell pepper. Cook and stir until onion is translucent and carrot and bell pepper have begun to soften, about 5 minutes.
• Add 1 tablespoon oil and reduce heat to medium. Add zucchini; cook and stir until softened and browned on both sides, 2 to 3 minutes. Make sure zucchini is evenly distributed in a single layer. Sprinkle radicchio evenly on top. Cover and cook until radicchio begins to wilt, about 1 minute. Do not stir vegetables during this time.
• Give the chickpea mixture a stir and evenly pour into the skillet in a circular motion, starting in the middle and moving outwards over the vegetables. Cook over medium heat until edges begin to firm, 3 to 5 minutes.
• Transfer skillet to the preheated oven. Cook until top is firm and edges begin to pull away from the sides, about 20 minutes. Turn on broiler and broil omelette until browned, about 2 minutes.
• Remove from the oven and let sit, uncovered, for about 1 minute. Loosen edges with a rubber scraper or spatula. Place a large plate over the skillet and invert omelette onto the plate. Allow to cool for 2 to 3 minutes before sprinkling parsley on top. Serve warm.

VEGAN CHICKPEA OMELETTE

Steps:

• In a small mixing bowl, whisk the chickpea flour, turmeric, nutritional yeast, baking powder, black salt (or salt).
• Whisk in the water until smooth, and no to few lumps appears. Set aside while you cook the vegetables.
• In a non-stick frying pan, heat oil over medium heat and sautee the mushrooms slices, spinach, and red bell pepper, until fully roasted. It takes about 2 minutes.
• Season the vegetable with salt, pepper, and garlic powder.
• Remove the vegetables from the pan and set them aside on a plate.
• In the same non-stick pan, heat the remaining 1/2 tablespoon of olive oil over medium heat, brushing it all over the pan to prevent the omelette from sticking.
• Pour the chickpea omelette batter in the pan, tilting the pan into circular motion to spread it as you will do for crepes.
• Cook for 3-4 minutes, the omelette is cooked when the sides are dry and it's not wet in the center.
• Cover half of the omelette with the sautéed vegetables, add vegan cheese if desired, loosen up the omelette sides with a spatula and fold in half over the filling.
• Serve immediately.

CHICKPEA OMELET

Steps:

• Combine the chickpea flour, onion powder, garlic powder, white pepper, black pepper, nutritional yeast, and baking soda in a small bowl. Add 1 cup water and stir until the batter is smooth.
• Heat a frying pan over medium heat. Pour the batter into the pan, as if making pancakes. Sprinkle 1 to 2 tablespoons of the green onions and mushrooms into the batter for each omelet as it cooks. Flip the omelet. When the underside is browned, flip the omelet again, and cook the other side for a minute.
• Serve your amazing Chickpea Omelet topped with tomatoes, spinach, salsa, hot sauce, or whatever heart-safe, plant-perfect fixings you like.

CHICKPEA, MUSHROOM, CHEESE AND EGG OMELET

Steps:

• In a sauce pan add the cooking oil and then the dried minced onions and stir-fry for about a minute, then add the tomato sauce and stir fry for two minutes, set aside.
• TO MAKE ONE OMELET.
• In a small bowl add 2 eggs and whisk with a fork, set aside.
• Using a Teflon non-stick frying pan add 1 tablespoon of the margarine and coat the entire surface of the pan, then when hot add 2 eggs.
• When the eggs start to set in the pan, add some mushroom pieces, some garbanzo beans,.
• some cheese (spread out evenly).
• Next place a pan cover on top and cook until the eggs and ingredients appears cooked (about 2 minutes or more).
• Remove the cover, sprinkle some Mr. Dash on top and drizzle some tomato sauce on top (to taste) as well.
• Take a standard size plate (the same size as the frying pan) and hold in one hand and at the same time hold the frying pan in your other hand, Next tilt the pan and start sliding the omelet onto the plate... or half way onto the plate you can flip over the omelet with the pan, to close omelet, It takes a little practice and not necessary to use a spatula.
• Enjoy.

CHICKPEA OMELETTE

Steps:

• Chop up your choice of vegetables, use up to approximately 1/2 cup combined vegetables such as onion, green onion, mushroom, garlic, bell pepper, zucchini. If using fresh green such as spinach, you can use 1 cup/handful of greens in addition to the other 1/2 cup.
• Heat 1 tsp oil of choice in a skillet (or use cooking spray or a good non-stick pan) over medium heat, then add the onions and mushrooms and cook for 5-6 minutes.
• While they're cooking, add the chickpea flour, turmeric powder, salt and plant-based milk to a bowl and mix until smooth. Set aside while you cook the veggies.
• Pour the chickpea omelette batter over the vegetables.
• Rotate the pan into circular motion to spread the batter and cook for 3-4 minutes, you will know when the omelette is cooked when the sides are dry and it's nearly firm in the centre.
• Carefully flip the omelette and cook for another few minutes.
• Serve immediately.

CHICKPEA OMELETTE

Steps:

• 1. Preheat the oven to warm, or preheat a warming drawer. Sauté the leftover vegetables in a nonstick skillet in 2 to 3 tablespoons of water for 3 to 5 minutes to heat through. Stir occasionally, and add water as needed to prevent burning. When the veggies are heated through, remove the skillet from the heat, drain off any excess water. Transfer the veggies to a glass bowl; cover to keep warm. Wipe out the skillet, and set it aside.
• 2. In a separate bowl, whisk together the chickpea flour, nutritional yeast, baking powder, garlic powder, onion powder, red pepper flakes, and salt. Add the almond milk or soy milk, lemon juice, and ¼ cup water; whisk until smooth. Stir in the spinach.
• 3. Warm the skillet on low-medium heat. Pour half of the batter into the skillet, and lightly spread out the edges using a silicon spatula so the omelette is 5 to 6 inches in diameter. Cook over low to medium heat until bubbles form across the entire surface of the omelette and the batter begins to firm up, about 5 to 7 minutes.
• 4. Arrange half of the warmed vegetables on one side of the omelette; cook for another minute. Top the vegetables with half of the chopped avocado (if using), and fold the bare side of the omelette over the filled side.
• Press the surface of the omelette gently with the spatula, and cook on low for another minute.