This protein packed chickpea omelette, filled with vegetables and drizzled with a pea pesto is the right way to kickstart your morning!


Chickpea omelette is made with chickpea flour (also known as gram flour) and is a delicious and nutritious alternative to eggs. It’s a versatile breakfast recipe that can also be enjoyed any other time of day and it’s sure to please everyone with its flavourful taste and egg-like texture.

Add more protein and flavour with a simple pea pesto spread made with pea sprouts, peas, basil and spices. A filly and hearty meal with 22 grams of protein per serving! This recipe is also naturally gluten free as we use only chickpea flour and vegetables.

What Ingredients Do I Need?

  • chickpea flour
  • nutritional yeast – for that cheesy flavour
  • turmeric – for colour
  • black salt (also known as kala namak) – smells like egg!
  • mushroom seasoning – for extra umami
  • pea pesto – peas, pea sprouts, basil & walnuts + other pesto essentials
  • vegetables – you can use any vegetables here like spinach, mushrooms and broccoli

Chickpea Omelette with Pea Pesto

This protein packed chickpea omelette, filled with vegetables and drizzled with a pea pesto is the right way to kickstart your morning!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Fusion
Keyword: omelette, vegan egg
Servings: 1

Ingredients

Chickpea Omelette

  • 1/2 cup chickpea flour
  • 2/3 cup water
  • 2 tbsp nutritional yeast
  • 1/2 tsp turmeric
  • 1 tsp black salt
  • 1 tbsp olive oil

Pea Pesto

  • 1 cup pea sprouts
  • 1/2 cup peas
  • 1/4 cup basil 10g
  • 2 tbsp nutritional yeast
  • 1/4 cup walnuts
  • 1 tsp lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • pinch black pepper

Veggie Stirfry

  • 1 tbsp olive oil
  • 1/4 cup mushrooms
  • 1 cup broccolini or baby spinach
  • 2 tbsp chopped sundried tomatoes
  • 1/2 tsp salt

Instructions

  • In a mixing bowl, combine the chickpea flour, water, nutritional yeast, turmeric powder, mushroom seasoning, salt, and pepper. Whisk until smooth and well combined.
  • The batter should have a pancake batter-like consistency. If it's too thick, add a little more water; if it's too thin, add a little more chickpea flour.
  • Heat a non-stick skillet or frying pan over medium heat. You can lightly grease the pan with oil or cooking spray to prevent sticking.
  • Once the skillet is hot, pour a ladleful of the batter onto the center of the pan. Twirl the pan to ensure batter is spread into a thin, even layer.
  • Let the omelette cook for 2-3 minutes, or until the edges start to firm up and bubbles form on the surface.
  • Carefully flip the omelette using a spatula and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
  • To a high speed blender, combine ingredients for the pea pesto and blend until smooth.
  • Stir fry veggies until they are cooked in olive oil and season them with salt and pepper.
  • Spread pea pesto on half the omelette. Fill in with vegetables and drizzle some more pea pesto on top.
  • Gently fold the other half of the omelette over the fillings to create a half-moon shape.
  • Serve!