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.
 |
| Omelette batter |
serves 2 people
- 3 heaped Tbsp chickpea flour (it should be freshly milled and superfine, "Papa" flour is good 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 of 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.
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