Chickpea omelette – oil free!

Chickpea omelette – oil free!

Chickpea omelette – oil free!
Chickpea omelette – oil free!

For years now, I have been a huge fan of chickpea omelettes. They are just so versatile, so filling and healthy. And easy to make! I eat at least one of these every day.

I used to fry them in a little oil in a skillet, but since my husband and I usually eat WFPB and avoid processed oils, I wanted to make them without. But they kept sticking to the pan no matter what I did!

So, I suddenly realized I could make them in the oven, without any oil! I just poured the batter into an oven proof dish lined with parchment paper and voila! The whole omelette done in 30 minutes, without oil and without me having to stand over the stove to fry several omelettes. I don1t know about you guys, but making batches of omelettes and pancakes are boring …

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PS: if you want a little more luxurious omelette, add vegan cheese in small cubes to the batter! They will make those delicious “cheese pockets” when they melt inside the omelette. Gosh! You can also use shredded vegan cheese if you want.

If you can’t fint Kala Namak anywhere, feel free to use regular salt. The omelette is still delicious, but you will not get that eg flavor we are looking for here.

Ingredients for a dish, 20 x 30 cm (about 8 x 12 inches):

  • 2 cups Gram flour/Besan flour (chickpea flour)
  • 2 cups water
  • 1/4 cup nutritional yeast
  • 2 tsp Kala Namak (black salt, tastes like eggs and make this omelette “the real thing”)
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp freshly ground pepper
  • Veggies of choice (I normally use corn, red onion, green onion, spinach, mushrooms, peppers, chili and sunflower seeds. If you have leftover cooked potatoes, it’s nice to add them in also).

This is how you do it:

Set the oven to 350 F (180 C) and line an oven proof dish (about 8 x 12 inches) with parchment paper. Set aside.

Mix together water, nutritional yeast and chickpea flour. Whisk well to get rid of any lumps. Add the rest of the ingredients and stir well.

Pour the batter into the dish and bake it in the oven for about 30 minutes. I have in fact forgot it in the oven so it baked for 45 minutes and it turned out good, men it should have had 10 less minutes. It can dry out if it’s there for too long.

Take out the omelette and let it chill on the counter for 10-15 minutes. Cut it into squares and serve for breakfast, lunch, dinner or as a snack. Perfect for the lunch box, or eating as is in your hand. It can be eaten both hot and cold, and it’s just magical.

 

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