Chickpea Omelette

Omelettes are a pretty widely loved breakfast item, yes? I thought so. It never really crosses my mind to attempt to make omelettes but this morning something about the idea really tickled my fancy. See I've made an omelette before, and while it was easy and super tasty, it didn't really fit into my idea of healthy; so, I rarely make it.

To me healthy has little to do with balancing carbs, fats, and proteins. Or fighting with counting calories, which I've totally done before. Over the years, I've grown to believe that if it comes in a package its not healthy. If you can't eat it in it's natural state, then you shouldn't be eating it all.

For me that's a suggestion, not a rule. Sometimes I don't follow my own suggestions. Sometimes I want tofu or Daiya Cheese substitute.

And that's ok.
There are no rules.
Only delicious omelettes.



1/3 c dried chickpeas, ground into powder
1 tbsp flax seed, ground into powder

1 tbsp chia seed ground into powder
1/2 c non-dairy milk

1/4 c water
salt,
to taste
black pepper, to taste
cayenne, to taste
turmeric, to taste
1/2 tsp baking powder
onion, chopped

mushrooms, chopped
bell pepper, chopped
1/2 c baby spinach 

vegan cheese subsitute
  1. Combine the ground flax and 1/4 c water. Let them sit and get all congeal-y while you chop your veggies.
  2. After about 5 minutes, dump the chia seed, chickpeas, milk, spices, and baking powder into the congealed flax. Give it a good mixin'. If you think the batter is too thick add some more water.
  3. Fold in all your veggies, save half the spinach for the inside, and pour your omelette into a hot oiled pan.
  4. Cover with a lid and cook for 5 minutes or so.
  5. Flip and cook for 5-6 minutes, leaving the lid off.
  6. Add 1/4 cup of spinach on the inside along with your favorite non-dairy cheese (I used this cashew cheese sauce ::scroll down past the sammiches for the recipes::), fold and eat.


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