Apart from a big bowl of fruit I love a savoury breakfast. There are many savoury plant based breakfast options with mushrooms, spinach, tomato, asparagus, peppers, potato and kale all on my best of list. Although all these veggies are great for you and full of nutrition an added boost of protein from a bean or legume source can be great to include. 

This “omelette” is probably like no other you have ever tried… because this one is made from chickpeas and not eggs!

chickpea omlette

Chickpea Omelette
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  1. 2 cups of diced vegetables of your choice (e.g. peppers, zucchini, mushrooms)
  2. 1 tablespoon extra virgin olive oil
  3. 1 cup besan (chickpea) flour
  4. 1/3 cup savoury yeast flakes
  5. 1/2 teaspoon onion powder
  6. 1/8 teaspoon garlic granules
  7. 1 1/2 teaspoons GF baking powder
  8. 1 cup filtered water
  9. 1 handful of baby spinach leaves
  10. 1 small handful of herbs (e.g. parsley, basil, coriander)
  11. 1 spring onion
  1. Sauté the diced vegetables with the olive oil and a tablespoon on water in a non-stick frypan, over a medium heat, until just soft.
  2. In a mixing bowl combine the besan flour, yeast flakes, onion, garlic, baking powder and water with a whisk.
  3. Roughly chop the spinach and herbs and slice the spring onion.
  4. Add these to the chickpea batter along with the cooked diced vegetables and stir them together thoroughly.
  5. Return the same frypan to a medium heat and pour in the omelette mixture.
  6. Allow to cook until the underside is golden brown.
  7. If you have excellent culinary skills flip the omelette to cook the other side or finish off cooking the other side under a hot grill for a couple of minutes.
  8. Serves 2.
Veggies & Me https://veggiesandme.com/
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