Chickpea Omelette with Caramelized Onion and Mushrooms
A savory and flavorful vegan chickpea omelette stuffed with caramelized onion and mushrooms. This will be your new favorite spring breakfast recipe!
Ingredients
- 2 ½ cups (about ½ large) sliced yellow onion
- 2 cups (about 1 oz.) sliced mushrooms (I used a mixture of shiitake + cremini)
- 2 cloves garlic, grated (about 1 tsp)
- 1 tbsp vegan butter
- 2 cups (200g) chickpea flour
- 2 tbsp nutritional yeast
- ½ tsp baking soda
- ½ tsp black salt (or sub kosher salt)*
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ¼ tsp black pepper
- (Optional) ¼ tsp cayenne pepper
- 1 ¼ cup water
Instructions
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In a large skillet over medium-high heat, 1 tbsp melt vegan butter. Add sliced onions and mushrooms and cook for 15 min. or until onions are golden and mushrooms have lost most of their moisture. This would also be the time to cook any other vegetables of your choice. Transfer to a bowl and set aside.
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In a large mixing bowl, whisk together chickpea flour, nutritional yeast, baking soda, and spices. Gradually pour in water while stirring. The consistency should resemble a thin pancake batter, but not as thin as crepe batter.
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In the same skillet used to cook the vegetables, heat oil over medium heat. Pour in about ⅓ cup of batter into the center of the pan. Use the back of a spoon to spread into a slightly thin circle (in between the thickness of a pancake and crepe). Cook until the surface starts to bubble and appear matte. Add a spoonful of the vegetable mixture to one half of the omelette, fold over, and cook for 30 seconds. Flip and cook for another 30 seconds until golden brown on each side.
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Top omelette with desired ingredients, such as vegan sour cream, sliced green onion or chives, hot sauce, and/or roasted tomatoes.
Recipe Notes
*Black salt will add sulphur, a very eggy taste to this recipe. I highly recommend using it, but if it's inaccessible to you then substitute with kosher salt.