ramyaramesh3007This 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!
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!