A lot of the recipes I share on In Fine Fettle are variations or adaptations of recipes I love and make all the time from other blogs. Typically I significantly change a recipe if I plan to share it here, but this vegan omelette recipe is so good that I had to share it without changing a thing.
I had heard about vegan omelettes made of chickpea/garbanzo bean flour before, but I wondered how it even worked and thought it would be complicated and weird. Which is funny to think about since I eat weird things all the time.
But there was one winter when we played with different types of gluten-free pancakes using all different kinds of flours and just never really succeeded. It was quite sad since brunch is our favorite. We’ve also tried tofu scrambles and they just never seemed quite right. I kind of thought an omelette made of chickpea flour would be a disaster like these.
Then, we visited Duluth in October and I had an opportunity to order a vegan chickpea omelette at a restaurant and my life was forever changed. Ha! Ok, that’s a bit dramatic, but I immediately decided that I had to try and make one at home for myself. So I found this recipe over at Fork and Beans and now I’m obsessed with coming up with different delicious vegan omelette combinations. It’s so easy to make, I eat these for breakfast, lunch and dinner and never get sick of them because of the endless variations. Plus, they’re full of protein and they keep you satisfied for a long time.
Vegan Omelette made with Chickpea Flour
Make the batter with the recipe over at Fork and Beans (linked above) and then fill with your favorite vegan omelette ingredients. I’ve loved the following so far:
Pepper Jack Cheese Sauce + Chorizo + Sauteed Green Chiles
Black Beans + Guacamole + Cherry Tomatoes + Hot Sauce
Oven-Roasted Tomatoes + Pepper Jack Cheese Sauce = A version of a vegan caprese omelette!