One of the things I love about plantbased cooking is how creative it is. I mean, who would have thought you can make omelette without egg? As the saying goes, creativity often stems from scarcity. I think it’s true. Take away meat, egg, butter and cheese, and most cooks (and chefs) would be scratching their head when it comes to cooking. Hence the perception that plantbased food is boring and plain. This recipe breaks all the conventional cooking rules and it’s tasty, egg-y, healthy and of course, 100% vegan.
Why I love it:
Though it doesn’t taste exactly like egg omelette, the texture is very close and the complexity of flavour is on point. The addition of kala namak or black salt gives it an egg-y punch. The high sulphur content of kala namak gives it the distinct smell and taste of egg. Who would have thought that salt can taste and smell like egg! Such is the wonder of Mother Nature. You can get kala namak at most health food stores.
It’s low in fat, and contains zero cholesterol. Chickpeas are rich in soluble and insoluble fiber, folate, and magnesium. It’s also a good source of iron and the immune-boosting zinc and copper.
Tips for making the perfect vegan omelette:
- Cook the batter thoroughly. You don’t want runny, uncooked batter. Use a pan with a lid (aluminium foil works too if you have no lid) so you can cook the batter thoroughly.
- Use kala namak and nutritional yeast to get that ‘eggy’ taste
- Add red onion and non-dairy cheese for savoury, cheesy flavour
- Fill with mushroom and spinach to make a big breakfast omelette
- Do not overfill as it will make the batter too runny and you’ll end up with scrambled egg instead of omelette. May not be a bad thing.
- Serve with some avocado for added creaminess, and some Kinda Bacon for crunch and bacon-y boost.
- 1 cup chickpeas, flour
- 1 cup non dairy milk
- 2 tbsp apple cider vinegar
- ¼ tsp baking soda
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp kala namak (black salt)
- 2 tsp nutritional yeast
- ½ tsp salt
- 3 Tbsp of you favourite filling (optional)
- Prepare Cuisine Companion (CC) bowl with mixing blade.
- Add all ingredients into CC bowl and mix at speed 10 for 60 seconds until mixed through. Scraping the sides of the bowl if required.
- Heat a non stick pan, on low heat
- Pour ¼ cup batter, cook for 2 minutes and then close the lid and cook for another minute
- Add your filling if using
- Fold and cook for another 2 minutes until it’s cooked
- Sprinkle with some freshly ground pepper and kala namak and serve with some tomato sauce
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below or share a picture on Instagram. I’d love to see it.