This has been my very favorite egg substitute. You can be creative and fill it with anything you would fill an egg omelet with. It's gluten free, soy free and has a great crepe-like texture. This is my very simple recipe for chickpea 'eggs'.
- 1 C Chickpea Flour
- 1 C Unsweetened Almond Milk (or any dairy free milk)
- 1/4 C Water
- 1 T Nutritional Yeast
- 1 t Pink Himalyan Salt (or Kala Namak Salt *See Chef's Notes)
- Cooking Spray or 1 t Oil
- Desired omelet toppings: Vegan cheese, sautéed mushrooms, vegan bacon or sausage, spinach, kale, seitan, tofu, vegan chorizo, potatoes, peppers, and onions etc.
In a bowl place all ingredients and whisk until smooth.
Prepare a hot non stick or cast iron pan by spraying it with avocado or coconut oil. If your pan is smaller or if you want to make 2-3 smaller omelets divide the mixture. Pour enough into the pan covering the bottom completely and about 1/4 inch thick of batter. If you have a lot of excess liquid on top pull one side of the omelet slightly back and allow the liquid to spill into the area you just pulled back (just as you would a regular egg omelet). Turn the heat down on low and cover with a lid for 2 minutes. Remove lid place desired veggies and cheese, fold one side over, turn heat off and place lid back on (yes with heat off). I do this to ensure the vegan cheese is melted.
If scrambling follow each step and instead of covering with a lid the first first time, scramble just as you would regular eggs. I cover towards the end to make sure cheese melts and the flour is cooked through.
CHEF'S NOTES: Kala Namak Salt is a sulfur salt. It smells like... EGG. If you want a authentic egg-like experience add Kala Namak salt instead.
*TT= To Taste *T= Tablespoon *t= teaspoon *C=Cup