Start your day right with this wholesome, hearty and scrumptious breakfast omelette filled with all things green. The ‘omelette’ is super duper simple, just chickpea flour + water + a few spices, and the tamari mushrooms bring a lovely smoky flavour paired with mashed avocado and kale.
This has got to be one of my favourite breakfast meals right now. I love how simple and easy + hella tasty this comes together. The chickpea flour provides a strong source of protein, fibre and is also free of gluten for my gluten intolerant folks! Smash some avocado, and fill with these wholesome mix of sauteed kale + tamari mushrooms, and there you have it, a breakfast for champions.
The batter for this ‘omelette’ is so quick and easy and is inspired by the traditional chickpea flatbread known as socca. Just mix together chickpea flour and water in a 1:1 ratio and let sit for a few minutes to thicken up. I like to Add in additional spices, such as onion, garlic and black salt for the sulphuric, eggy taste. Cook on a non stick pan for a few minutes and there, you have your ‘omelette’. I’m a huge sucker for anything green, I love my dark leafy greens (especially kale) and of course avocado. But I think above all that, mushrooms have my heart. These small brown swiss mushrooms were as fresh as they could be from the farmers market and when cooked with some tamari, ahhh, so so delicious. Feel free to fill your omelette with whatever you desire or even cook the batter with the veggies in them! Either way works! ENjoy!
Green Power Chickpea Omelette (v,gf) |
makes 2 small omelette, or 1 large
print recipe here
1/2 cup chickpea flour (also known as gram or besan flour)
1/2 cup room temp water
1 tsp garlic powder
1 tsp onion powder
1 tsp salt + pepper
½ tsp black salt (optional)
90g small brown button mushrooms
1 tbsp tamari or coconut aminos
1-2 large stems of kale
½ avocado, mashed
Handful of sprouts (optional)
Begin by creating the batter for the chickpea omelette. Combine the chickpea flour and spices, give it a good mix and add the water. Whisk well for a lump free batter and let sit for 10-15 minutes to allow the flour + water to get to know each other and thicken up
In the meantime, chop your small button mushrooms in half and wash + trim your kale. Heat up a fry pan to medium heat and place your mushrooms. Add a sprinkle of salt to draw out some moisture and let the mushrooms cook in their natural liquid. Add the tamari/coconut aminos, stir, and add in the trimmed kale. Cook on low heat until omelette is ready to be served.
For the omelette, heat up a non stick pan to medium heat. Once hot enough, pour your batter, swirl to get all edges covered, and let sit for 2-3 minutes. Bubbles should appear on the top, and when edges are slightly golden brown, flip. Cook for a minute or so and transfer to a plate.
Serve with mashed avocado, kale, mushrooms,sprouts or anything else you desire. Enjoy!
→ Black salt, or also known as Kala Namak is a variety of salt that comes from South East Asia, It is known for its very pungent, sulphuric eggy taste which will take this omelette closer to the real egg taste.
→ Feel free to fill with whatever your heart desires. I even recommend cooking the veggies in the batter for a twisT!