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Mushroom Stuffed Chickpea Omelette

chickpea omletteThis vegan omelette is super easy and fast to make – ideal for a quick lunch, and can also make a good savoury breakfast or brunch.

Ingredients: 

For the omelette

  • 1 cup Good Earth Indian Gram Flour
  • 2 tablespoons Good Earth Golden Linseeds (ground into meal)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • salt & pepper
  • 1 1/2 cups water

Mushroom Stuffed Chickpea Omelette

For the filling

  • 400g mushrooms, sliced
  • 1 onion, finely chopped
  • dash of soy sauce
  • 1/2 cup white wine (optional)
  • salt & pepper to taste

Mushroom Stuffed Chickpea Omelette

Directions:

For the omelette

  • Whisk all ingredients well together, and set aside whilst you start preparing the filling. Make sure that the batter is whisked well to avoid any clumps.

For the filling

  • In a hot pan, saute the chopped onion until translucent.
  • Add in the sliced mushrooms.
  • When you see the mushrooms browning, lower the heat and add in the soy sauce, wine, salt and pepper.

Cooking and assembling the omelette

  • In a medium-high pan, spoon a ladleful of the batter and using the other hand, swirl the pan so that the batter spreads evenly.
  • Let cook until bottom is golden brown (approx 2-3 minutes if making a thin omelette, 3-4 minutes for a thicker one)
  • Put the mushroom filling on the omelette and fold it in half over the filling.

This omelette is super versatile, and you can fill it with whatever you desire. A very good idea would be serving it with avocado, baked beans or even with a side of scrambled tofu for a complete vegetarian/vegan brunch!

Enjoy!

Mushroom Stuffed Chickpea Omelette

Author: Ramona Debono

Plant-based human with a passion for cooking, baking (and eating). A firm believer that food should nourish your body, and satisfy the soul.

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