Chickpea Omelette
Photo: Back ache, CC0
This chickpea omelette is a egg-free breakfast that goes from bowl to plate in about five minutes. Chickpea flour sets into a tender, savory round when it hits a hot pan, and turmeric gives it the golden color of a scrambled egg. The batter is a single bowl of pantry staples, and it takes well to chives, bell peppers or onions stirred in before cooking.
Instructions
Put the chickpea flour, baking powder, salt, turmeric and paprika in a bowl and stir until the spices are evenly spread through the flour.
Pour in the soy milk a little at a time, stirring as you go, until the batter is smooth with no dry pockets of flour.
Set a skillet over medium heat and add the olive oil. Tilt the pan to coat the surface and give the oil a moment to warm up.
Pour the batter into the skillet. Cook until bubbles appear across the middle of the surface, which tells you the underside has set.
Slide a spatula underneath and flip the omelette with care. Cook the second side for about 30 seconds, then serve.
Real ingredients, clean nutrition.
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