A beautiful, veggie-filled chickpea omelette with beautiful presentation adorned with fresh chopped herbs and sliced avocado. You don’t have to be a vegan to enjoy this! The omelette is crispy on the outside, soft and creamy in the center. Protein-packed, rich in phyto-nutrients, this is a plant-based power breakfast.
Vegan Breakfast Omelette
1/2 c. chickpea (garbanzo bean) flour
1/2 c. water
1 T. olive oil
1/2 t. salt
2/3 c. chopped cauliflower
3/4 c. frozen peas
zest of one lime
3 scallions, white and light green parts chopped
1/2 t. turmeric
freshly chopped cilantro and parsley
1/2 of a lime, juiced
pinch of salt
In a bowl, mix together the chickpea flour and water. Add the olive oil and salt and mix well.
Add the cauliflower, peas, lime zest, scallions and turmeric.
Combine the chopped herbs, lime juice and salt in a small bowl. Set aside.
Heat a skillet over medium heat. Add 1 T. olive oil and pour half of the batter into the hot pan. Cook 3-4 min. Flip the omelette. Cook 3 min more. Remove the omelette and repeat with the remaining batter.
Serve warm topped with the fresh herb mixture. Finish with sliced avocado.