Since I’m a huge fan of onions, my most favorite way to prepare this omelette, is to add a bunch of onions slices to the batter. Cooked onions just taste so sweet and smell divine. I wanted to make this recipe pretty universal and basic, so I made the seasoning classic. Just some salt, pepper and fresh herbs. The result was heavenly! Of course you can replace the onion with some other veggies. Especially in the summertime, I recommend adding zucchini cubes or chopped tomato. If you have some nutritional yeast, feel free to toss it in. And if you want a spicier experience, add some curry powder or chili flakes.
I usually get a pack of chickpea flour from a health food store and then I’m settled for a pretty long time. You can use regular pea flour too, but then the dish will have a more profound pea taste. I find the chickpea omelette to be an excellent protein-rich vegan breakfast, but I bet the recipe will come in handy when you are out camping too.
This recipe is for a smaller pan. If you want a bigger omelette that fits a medium or a large pan, double the chickpea flour, salt and pepper. Little omelette serves two people, bigger one serves four to six people.
- 3 heaping Tbsp chickpea flour (it should be superfine, "Papa" flour and TRS gram flour are perfect for example)
- ¼ Tbsp salt
- pinch of ground black pepper
- 8 Tbsp water
- 1 medium onion
- a big bunch of fresh herbs (dill, spring onions and basil for example)
- 2 Tbsp oil
Mix chickpea flour with salt and pepper. Add water and mix until you have a creamy omelette batter. Add thinly sliced onions and chopped herbs. Mix everything together. Heat up some oil on a smaller pan. Scoop all the batter onto the pan and spread it out with a spoon so you have a nice round omelette. Cook for a few minutes (don’t cover the pan with a lid!). Flip the omelette over (use a thin spatula) and cook for a couple more minutes. Remove the heat. Let it cool a little bit, cut it and serve it on a bread or as a side with your morning porridge or some other dish.