Yields: 5 Omelets
Chickpea Omelet Batter
3/4 cup chickpea flour
3/4 cup + 1 Tbsp unsweetened nondairy milk
2 tsp apple cider vinegar
2 tsp nutritional yeast
1/4 tsp turmeric powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp baking soda
1/4 tsp black salt
Whisk together the chickpea batter. You can make the batter the night before, cover it and let it sit in the fridge overnight.
Vegetables
1 Tbsp olive oil
1/4 cup onion, finely chopped
1 green onion, white parts, finely chopped
1/2 tsp garlic cloves, chopped
1 Tbsp serrano peppers, chopped
1/2 cup sliced mushrooms (1 large mushroom)
1/4 cup yellow bell peppers, finely chopped
1/4 cup red / orange bell peppers, finely chopped
1/4 tsp salt
1 cup spinach, turned
1 Tbsp cilantro
1 green onion, green parts, finely chopped
Heat olive oil in a pan, add onion, green onion, garlic, serrano peppers, mushrooms, green bell peppers, salt saute for 5 minutes in medium flame.
Add spinach, cook until spinach is wilted. Mix the sauted vegetables to the prepared batter and mix well.
Add cilantro, green parts of green onion and mix well.
Heat cast iron griddle, add little olive oil, pour half of batter into the pan. Wait until it bubbles up along the edges, approximately 2 minutes to cook, gently turn the omelet and cook for another minute.
Garnish
1/4 cup tomatoes, chopped
Avocado
Lime Wedges
Garnish with tomatoes, avocado and lime wedges.
Source: forkandbeans
Tzatziki (optional, if time permits)
1 cup plant based unsweetened plain yogurt
3/4 cup english cucumber, peeled, seeded and grated
1/2 tsp garlic clove, grated
1/2 Tbsp white wine vinegar
1 tsp dried oregano
1 Tbsp lemon juice
1/2 tsp salt
1/2 tsp black pepper powder
1 Tbsp olive oil
Squeeze the grated cucumber between hands and squeeze out as much was as possible.
Mix together yogurt, cucumber, garlic, white wine vinegar, oregano, lemon juice, salt, black pepper powder and olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Source: halfbakedharvest
If time permits, make Tzatziki and serve with omelet.
Taste Note: Tastes AWESOME
Chickpea Omelet Batter
3/4 cup chickpea flour
3/4 cup + 1 Tbsp unsweetened nondairy milk
2 tsp apple cider vinegar
2 tsp nutritional yeast
1/4 tsp turmeric powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp baking soda
1/4 tsp black salt
Whisk together the chickpea batter. You can make the batter the night before, cover it and let it sit in the fridge overnight.
Vegetables
1 Tbsp olive oil
1/4 cup onion, finely chopped
1 green onion, white parts, finely chopped
1/2 tsp garlic cloves, chopped
1 Tbsp serrano peppers, chopped
1/2 cup sliced mushrooms (1 large mushroom)
1/4 cup yellow bell peppers, finely chopped
1/4 cup red / orange bell peppers, finely chopped
1/4 tsp salt
1 cup spinach, turned
1 Tbsp cilantro
1 green onion, green parts, finely chopped
Add spinach, cook until spinach is wilted. Mix the sauted vegetables to the prepared batter and mix well.
Add cilantro, green parts of green onion and mix well.
Heat cast iron griddle, add little olive oil, pour half of batter into the pan. Wait until it bubbles up along the edges, approximately 2 minutes to cook, gently turn the omelet and cook for another minute.
Garnish
1/4 cup tomatoes, chopped
Avocado
Lime Wedges
Garnish with tomatoes, avocado and lime wedges.
Source: forkandbeans
Tzatziki (optional, if time permits)
1 cup plant based unsweetened plain yogurt
3/4 cup english cucumber, peeled, seeded and grated
1/2 tsp garlic clove, grated
1/2 Tbsp white wine vinegar
1 tsp dried oregano
1 Tbsp lemon juice
1/2 tsp salt
1/2 tsp black pepper powder
1 Tbsp olive oil
Squeeze the grated cucumber between hands and squeeze out as much was as possible.
Mix together yogurt, cucumber, garlic, white wine vinegar, oregano, lemon juice, salt, black pepper powder and olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Source: halfbakedharvest
If time permits, make Tzatziki and serve with omelet.
Taste Note: Tastes AWESOME
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