Dairy Free Chickpea Omelette
This dairy free omelette is light, fluffy and adds great nutritional value, making this the perfect breakfast treat!
Ingredients
- 140 g Chickpea flour
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp black pepper
- ¼ tsp salt
- ¼ tsp turmeric
- 30 g nutritional yeast
- ½ tsp bicarbonate of soda
- 235 ml water
- 1 handful of spinach
- Small handful of peas
- 1 handful of your favourite Dairy Free cheese
Toppings
- 1 tbsp Olive oil
- 1 tsp Sea salt
- 1 tsp of Sunflower seeds
- 1 small handful of asparagus
- 1 small handful of watercress
- 1 handful of your favourite Dairy Free cheese
Method
- In a large bowl combine together the chickpea flour, garlic powder, onion powder, black pepper, salt, turmeric, nutritional yeast and bicarbonate of soda. Slowly add your water and stir until the batter is smooth.
- Before cooking your omelette, wash and prepare your asparagus and lightly toss in olive oil and salt. Place a griddle pan or a frying pan over a high heat and add your asparagus.
- Ensure you turn your asparagus every now and then to ensure they caramelise on all sides. Cook until lightly browned but with a slight crunch and this should take 3-4 minutes.
- While your asparagus is cooking, heat a lightly oiled frying pan over medium heat and once the pan is hot, pour the omelette batter into the pan like you would when making pancakes. Sprinkle in your spinach, peas, and dairy free cheese as your omelette cooks. Now take a spatula and fold the omelette in half until browned. Flip the omelette again to cook on the other side for a minute or until browned.
- Serve your wonderful chickpea omelette onto a plate and top with your grilled asparagus, dairy free cheese, sunflower seeds and watercress, and whatever else your heart desires.