Breakfast Four

Chickpea Omelette

This is my absolute favourite weekend breakfast!  I used this recipe, with the following modifications.  

Ingredients:

• 1 cup chickpea flour
• 2 tbsp ground flax seeds
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp turmeric powder
• 1/2 tsp garlic powder
• 1 1/2 cups water

Instructions:

1. Whisk the chickpea flour, ground flax seeds, baking powder, salt, turmeric, garlic powder, and water together in a bowl until smooth. Set aside and let sit for 5-10 minutes while you prepare the filling.
2. Heat olive oil in a pan on medium-high heat and add chopped onions to the pan, letting cook for 1-2 minutes.  Then remove from heat and set aside while you make the omelette.
3. Add some olive oil to a non-stick pan and heat the pan on medium-high heat.
4. Spoon 1/3 to 1/2 of the omelette batter into the pan, using your other hand to swirl the pan in a circular motion, so the batter spreads out evenly on the pan.
5. Let cook on medium heat for 3-4 minutes until golden brown on the bottom.
6. Add your filling to the omelette, then fold in half over the filling. 

You can probably make this in an incredibly well-seasoned cast iron pan, but I use a non-stick pan that I save for special occasions (because there are so many health concerns, and because the less I use it the less it sticks!).   I added roasted eggplant, the fried onions, and some Daiya Mozzarella Shreds to my omelette, but you can add just about anything!    Olives and fried onions works well, and also means you can cook from your pantry during a pandemic.    You can get chickpea (garbanzo bean) flour in the international section of regular grocery stores, and it's cheap!