This Chickpea Omelette is the savoury breakfast you NEED in your life. It’s so easy to customise, tastes absolutely amazing, and preps and reheats really really well. Add a side of wholegrain toast to boost this meal past 30g protein per serving!
To a bowl add chickpea flour, nutritional yeast, turmeric powder, salt, and water, whisking to combine – if you like it eggy tasting you can add black salt/kala namak
Set aside and prepare your veggies
Preheat a non stick pan to medium heat
Add butter and coat the bottom, you can skip this if you like but I like the flavour it adds to the veggies
Add red onions and saute 2 minutes
Add bell pepper and saute another 2 minutes
Add spinach and cook until wilted, 1 minute
Sprinkle in the hemp seeds and toss through
Remove half the veggie mix from the pan and spread the remaining half evenly across the pan
*If your “egg” mixture is really thick, add 2-3 tbsps water and whisk through*
Pour half your “egg” mixture across the bottom of the pan covering the veggies
Cook until bubbles start to form, 3-4 minutes
Once you can easily get underneath the omelette with a spatula, flip half of it over forming a half moon
Allow to cook another 1-2 minutes
Remove from pan and repeat with remaining veggies and “egg” mixture
Enjoy right away or store it for breakfast prep when you want it!
