An egg-free omelet recipe!
- 1 1/4 cups chickpea flour
- 1/4 teaspoon baking powder
- ¼ teaspoon dried turmeric
- 1 tablespoon no-salt seasoning or your choice of dried herbs
- 2 tablespoons nutritional yeast, optional
- 1 1/4 cup water, plus more if necessary to achieve a pourable consistency
- 2 teaspoons freshly squeezed lemon juice (optional)
- 1 shallot, minced
- ¼ cup chopped mushrooms
- 2 handfuls of baby kale, chopped finely
- Coconut oil spray, optional
- Sea salt, optional, for topping
- Combine chickpea flour, baking powder, dried turmeric, no-salt seasoning or dried herbs, and nutritional yeast in a medium-sized bowl. Add water and lemon juice and use a whisk to stir together, getting rid of any clumps.
- Stir in minced shallot, chopped mushroom, and chopped kale. The consistency of the batter should be pourable and not too thick. Add 1-2 tablespoons of water and stir again, if necessary, to achieve the proper consistency.
- Spray a medium skillet lightly with coconut oil and heat on medium. You can use two skillets if you want to make and serve both omelets at the same time.
- Pour half the batter into your skillet. Place a lid over the pan to help it cook faster. Reduce the heat to medium-low and let the omelet cook for 3-4 minutes.
- Once the top of the omelet has started to cook, use a spatula or a plate to help flip the omelet onto the other side. If your batter sticks, then you can always make it into a scramble, using a spatula to scrape the batter off the bottom of the pan.
- Reduce the heat to low, place the lid on the pan, and let it cook for another 4-5 minutes (if making a scramble version, then it will cook faster, maybe another 2-3 minutes).
- Serve hot, topped with a bit of sea salt, if desired.