There are a lot of classic dishes that I have been able to recreate with plant-based ingredients. Cheese, sauces, meat substitutes? No problem. Scrambled eggs, however, were always in that “impossible” category. The egg is so unique (they say) that you just can’t recreate it. Except, you can…
Why am I just now learning that chickpea flour works magically well to simulate the feeling of scrambled eggs (even the color is perfect!)? Between the high protein content, unique taste, and complete versatility, this is one ingredient that I’m really starting to love.
The flavor of chickpea/garbanzo flour by itself is, well, a bit chalky and vegetal. We’re remedying that by adding some great spices and also directly infusing some green onions and red bell pepper into the batter. The final result is an omelet with just the right spongey texture and tons of great flavors.
I couldn’t say if these omelets are exactly like their baby chicken counterparts (because I really don’t remember what eggs taste like), but whatever they are, they’re pretty darn delicious…
Makes 2 omelets
- 1 cup chickpea flour
- 1 cup water
- 1/4 teaspoon baking powder
- 1/4 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- 2 green onions
- 1/2 red bell pepper
- 1 cup baby spinach
- 1 cup sliced mushrooms
- 1 tablespoon soy sauce / tamari
- 1/4 cup fresh parsley
- 1/4 cup cashew nacho cheese (see recipe here)
Prep – make some nacho cheese, per the Loaded Nachos recipe. This has become one of my favorite sauces and I use it on everything. Here, it adds a wonderful, gooey cheddar flavor to the omelets.
Prepare the simple batter by combining the dry ingredients (chickpea flour, baking powder, garlic powder, salt, and black pepper) in a bowl and mixing together. Then, add in 1 cup of filtered water and stir until no clumps remain. Finally, stir in some very finely diced red bell peppers and green onions.
Sauté your spinach and mushrooms by adding them to a skillet over medium heat with a splash of water and soy sauce. Let them slowly reduce in size over 10 minutes while you make the omelets.
(Just like a typical pancake, there are two crucial aspects to cooking these omelets correctly: heat and non-stick. The heat must be high enough that you hear a sizzle when the batter hits the pan, and that pan better be nonstick (preferably ceramic) or you’ll end up with a mess.)
So, add a tiny smear of vegetable oil onto the nonstick pan and turn it up over medium high heat (but don’t burn the oil). Then pour in half of the batter and spread it out into a thin circle. Cook for about 3 minutes on this side, until the top starts to look like it’s cooking through. Flip and cook for another 3 minutes on the other side.
Yes, we just cooked this flat like a pancake (as opposed to a traditional omelet, where you would fill with toppings and fold in half while still cooking in the pan.) Doing it this way helped us cook the batter thoroughly and it will be easy enough to fold in half.
So, drizzle the top side with cashew cheese, sautéed mushrooms, wilted spinach, and a sprig or two of fresh parsley. Fold in half and serve.
Other serving suggestions: I think the blend of bell pepper and green onion inside the batter is essential, but what you put inside is entirely up to you. Here are a few suggestions:
- Marinated tempeh crumbles
- Other sautéed veggies (asparagus?)
- Hash browns and black beans
- Spicy salsa and avocado