I’m always looking for time savers, particularly when it comes to breakfast. Though I love chickpea omelets, especially as a break from the oatmeal I eat most days, I’m not often in the mood to measure all the seasonings I need to make them taste the way I like.
So a few weeks ago, I decided to experiment with making a mix that I could fix ahead of time and keep in the fridge so I could put together an omelet any time I like. And I’ve been enjoying chickpea omelets for breakfast (and lunch) ever since!
The recipe is based on my Chickpea Flour Omelets with Asparagus, but I’ve tinkered with it to get the seasonings just right–flavorful but “generic” enough that they go with whatever ingredients I choose to fill them with.
Now all I have to do is mix 1/3 of a cup of the pre-made mix with 1/3 cup of water, chop a few favorite veggies, and cook them like pancakes. A bit of sriracha mayo or Roasted Red Pepper Dressing takes them from delicious to sublime.
My favorite way to make these is to stir the omelet “filling” right into the batter (that’s baby kale and roasted red peppers in the photos). Almost any fast-cooking vegetable will do, as long you don’t add too much. You can also make them more like traditional omelets by folding them over a filling, but to me, that’s just more work. I like to keep things simple in the morning.
So consider this my holiday gift to you: omelets any day of the week!
Chickpea Omelet Mix
Ingredients
- 1 1/2 cups chickpea flour (superfine gram flour or besan or garbanzo-fava flour)
- 3 tablespoons nutritional yeast
- 3 tablespoons ground flax seed
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cumin
- 1 teaspoon salt if desired
- 1/2 teaspoon turmeric
- 1/4 teaspoon black salt (kala namak)
- 1/4 teaspoon black pepper
Instructions
- Mix all ingredients thoroughly. Store in refrigerator in tightly sealed container.
- To use: Stir mix before each use. Mix one heaping 1/3 cup with 1/3 cup water. Stir well and allow to stand for a few minutes to thicken. If desired, add up to 1/2 cup finely chopped quick-cooking vegetables, such as spinach, kale, roasted red pepper, kalamata olives, or tomatoes, to the batter. You may also add pre-cooked ingredients, such as mushrooms or broccoli, as long as they are chopped small. If the batter seems too thick (thicker than pancake batter), add water a little at a time until thinned.
- Heat a non-stick pan over medium-high heat until a drop of water sizzles. Spoon in half of the batter and spread it evenly in a circle approximately 4 to 5-inches in diameter. You want it to be on the thin side rather than thick. Cover the pan and cook, checking often, until the top is no longer shiny wet looking and the underside is light to medium brown (lift a corner with a spatula to check). Flip over and cook the other side, with the lid on, for another minute or two. Make sure that the center isn’t uncooked (raw chickpea flour tastes BAD). Place on plate and keep warm until ready to serve. Repeat with remaining batter.
- Two omelets equals 1 serving or 1/3 cup of mix.
Notes
Nutritional info is approximate.
Note: I’ve begun replacing my traditional non-stick pans with ones that are free of PTFE and PFOA. I use this moderately priced skillet by Scanpan to make these omelets.
Enjoy!
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Sacha Head
Thank you! I’ve been meaning to do something like this, but it looks like you beat me to it. I love chickpea omelets! Your recipes are all awesome.
Alina
This is genius, Susan! I always mix everything just before making my chickpea omelets, but it makes a lot of sense to pre-mix larger amounts and have them handy.
Audrey
I love this idea. I am going to add this to my cooking list tomorrow and get ready for breakfasts next week.
Lydia
Hooray!! Like Sacha, I was also planning to do something like this, but I am glad that you beat me to it. This will be sooo convenient – thank you!
noelalexis
I made one that I wasn’t real fond of and looking forward to making yours. I can already see that you added some of my favorite flavors so I know I will have excellent results. Thank you so much for sharing. I have 4 bags of chickpea flour I bought off Amazon and have never used. Now is my chance!
Betsey Wright
BRILLIANT!!!
Em
Perfect timing! Thank you.
Kristina
Hi Susan,
I can’t eat flax seeds and was wondering if you think ground chia seeds would work. Chia is pretty gummy but I am assuming this is to hold it together. what do you think?
thanks Kristina
Susan Voisin
Ground chia seeds should work. If fact, I would use a little less.
Gira
Thanks for this recipe! I am going to try it this weekend.
And by the way, my mom has introduced me to these marble-coated cookware that I have been using now. I am slowly replacing all my old anodized aluminum cookware with these now. They are great for oil-free cooking because nothing seems to stick to them!
http://www.joycook.com/Products/Joycook-Marble%20Frypan.html
Chessie
Genius idea! You are so awesome. I need to mix up a batch of this.
Ilene
I have a Vita-Mix.
Can I grind raw chickpeas to make the flour?
Thanks!
Pam
I use my Vitamix dry blade container to make flours and chickpea flour is one of them. I love the results. So go for it!
Pam
Susan, I’m thinking this is genius too. Thank you!
Happy Holidays to you & yours.
Walt
Bob’s Red Mill makes chickpea flour.
dyannne
Can’t wait to get some chickpea flour and try these. Sounds wonderful. I’ve been making two breakfasts, either blueberry oatmeal or fruit w/kale or spinach smoothies. This will add a third option. Love it! Thank you, Susan!
Sabine
That sounds delicious! Is it really necessary to keep it in the fridge?
Susan Voisin
Because it contains ground flax seed, I would keep it in the fridge or freezer.
Bellaisa
I tried this, and failed! I burnt the first one and then the second one I didn’t let sit long enough. But, I will say the top looked really good until I flipped it over and saw the burnt side. I think I took the instructions ‘no longer wet looking’ a bit too literal and waited to long for the first one.
My husband really likes food made from chickpea flour, so he is going to try this again on the recipe. I’d be willing to bet he does a much better job.
Bellaisa
I meant – he is going to try this again on the weekend.
Susan Voisin
I’m so sorry to hear that! Be sure to turn your heat to medium or medium-high, not high. I’ve come close to burning one once when I stepped away from the stove, so I know how they can quickly go from under-done to burned. You can lift an edge with a spatula to see how it’s doing. The color of the bottom can range from golden to medium brown before the top is set. If it looks like it’s getting too brown, go ahead and turn it over and just cook a little longer on the other side. Tell your husband I said good luck!
moonwatcher
HI Susan,
I’ve been away from the computer most of the day and I come back to genius! I LOVE this idea and how easy and tasty and quickly little omelettes can be made from it. I will be making some up when the kids are here so I’ll be all ready to make some Christmas morning omelettes! 🙂 Thanks!!
(Great photos too. I love the stack of them–so pretty. And that new frying pan you got looks great. I have been doing the same thing and next time I replace I’ll consider this one.)
xo
moonwatcher
Aamer Amin
Thank you Susan for sharing the fat free Chickpeas omelet mix recipe. It looks wonderful.
The Vegan Scholar
This looks really interesting. I haven’t had an omelette in about a decade! I’d love to give it a try. Thanks for the recipe 🙂
Ruth
Thanks, Susan! I liked your previous version, but this just makes it so easy to cook up the omelets in the morning. It’s a “2 scoops” breakfast, but healthier than the breakfast cereal that used to use that phrase in it’s advertising. Just in time for me to make up a few batches of the mix for the “Gift-In-A-Jar” exchange with my family at Christmas, too! Well, with the ones who are open to vegan cooking, anyway. My favorite filling (I mix it in, too!) is spinach and mushrooms with a mix of nutritional yeast, garlic powder, onion powder, and a couple of other things sprinkled over the top to give it a cheeze flavor. Mmmmm.
Millie | Add A Little
This is such a fantastic idea! I love gram flour – such a great ingredient!
Judi
Thank you for this great idea! I am about to go mix it up right now. I get so tired of steel cut oats with home made tvp bacon bits every day!! I have to say that I miss the breakfasts from before plant-based living (March 18, 2001). Tofu scramble is the next best thing, but these look great. I can’t wait to have this tomorrow for breakfast.
Abigail Taylor
Sue, You are my precious friend for a long while. I pray for you and family each day. Thanks for your lovely recipe which I have not as yet tried. I should not be speaking about cats here, but I love how you show your pets, and talk about them. I love cats too, so you must know how I enjoy. I would like to know if I can cook the omelete on a tava. I understand non-stick pans are not a healthy choice, or could I use coconut oil to grease the pan? Hope to hear from you soon, as I would like to eat this tasty omelet. Love and hugs. Abigail
pragati
Hi Susan,
Tomato Omelet is a very popular dish in restaurants in India. The base is chickpea flour and seasonings are similar to yours. And there are loads of tomatoes.
This is a great ‘instant’ mix..and way better than Bisquick 🙂
thanks for sharing!
RS
Hi Susan. I just made a version of this, this morning! I use chopped onions, finely chopped green chillies for a kick, asafoetida (“hing” in Hindi) and whatever vegetable sounds good that day (today was chopped spinach, I’ve used grated carrots in the past). Delicious, protein-rich and filling! Question for you: what is the role of the baking soda and the flax seeds here? I’ve never used them in making chickpea omelets. Thank you.
Susan Voisin
I did lots of experimentation when I formulated this this recipe, making versions with and without baking soda, nutritional yeast, and flax seed, and this combination simply tastes the best and produces a tender omelet that holds together well and is very slightly fluffy. The flax seed is particularly important because it thickens the batter so that you use less chickpea flour, making an omelet that is lighter in texture and, probably, calories.
Melissa
Baking soda? Your recipe says baking powder. I’ve already made it with powder. Please reply with the correct ingredient.
Susan Voisin
The recipe is correct. I made an error in my response to this question’s error.
Kris
Fabulous idea! I’ve been making quiches using chickpea flour and they are delicious. Grating raw cauliflower into the dry mix before adding the wet ingredients has made them kind of “eggier”. Thanks so much for sharing your wonderful recipes so generously here. All the best to you.
Tami@NutmegNotebook
This is such a brilliant idea! I have company coming for 3 weeks so I can double this recipe to have ready and make breakfast or lunch quickly and easily. Thank you so much Susan. Your recipes are always amazing and have really helped me transition to a plant based diet. Happy Holidays to you and your family.
Marilyn Webb
Susan,
This sounds great! I am curious why you need to keep it in the fridge as none of the individual ingredients are kept refrigerated. I am going on a trip and thought it would be nice to take the mix – but not if it needs to be kept cold during the travel period. thanks!
Marilyn
Susan Voisin
I keep it refrigerated because of the flax seeds, which after they’re ground can go rancid unless they’re kept cold. But leaving it unrefrigerated for the length of a trip should be perfectly all right. I just don’t want someone to put it in the pantry and forget it for two month, use it, and get sick.
dianecarano@netscape.net
Hi Susan,
I want to congratulate you and your treatment success and welcome you to the cancer survivor club! I have had cancer 3 times, breast x2 and just wanted to encourage you in your journey! We are so fortunate in this country to have access to wonderful, researched based, medical protocols of which you took advantage of after careful research on your own to improve your confidence level and double check your recommendations. You follow a healthy, whole food diet that is supportive of your immune system. As you stated, maintaining a healthy weight tips the scales (pun intended 🙂 in your favor of avoiding a recurrence. Feel confident that your diet does indeed keep you well even when there are times of disease. Celebrate your life and rest in the knowledge that you are helping many in their quest for healthier recipes and have failed no one, least of all yourself. Carry on in happiness and wellness!!
Diane
Jojo
Thanks for this Susan, I’m not usually in a rush in the morning so I don’t mind throwing the ingredients together but this mix would be totally perfect for camping.
Ashlee
Eggs were the hardest thing for me to give up when going vegan. As weird as that sounds. I had no problems with cheese or meat. Eggs on the other hand, I didn’t know of anything to replace them and I’ve been dying to try a vegan omelet. This one sounds easy enough for me to try!
Bonnie k.
Thanks Susan! I cannot wait to try these! Having a mix on hand is going to make all the difference to me. You are awesome!
VeganAnni
Perfect Timing Susan. This mix will be coming on holiday with us. THANK YOU!
Shirley
Great idea, Susan! I lived in India for many years and my favorite way to eat them is with cilantro chutney or date-tamarind (sweet-sour) chutney. In my past life, we also had them with yoghurt (soy) on the side. My kids preferred tamatar chutney, aka catsup !
Janet Cox
I have a question about the chic pea flour. I have a vita mix can I make my own flour by grinding dried chickpeas ?
Sowi
Not really. Chickpea flour is quite different from the chick peas we use as a bean since it comes from roasted chick peas. Just look for roasted Chana Dal in indian grocery store and when that is ground you get chick pea flour.
denise
A vitamix is perfect for making chickpea flour!
The besan I get from the Indian grocery isn’t roasted, just plain dry chickpeas. I’ve done it in a food processor.
Sheri
Merry Christmas Susan!!! I feel like this recipe is a Christmas gift to all of us… Helping us to make easy healthy breakfast in the morning! You are such an inspiration and blessing to me with all your posts about great recipes, your health journey and your family. You are loved by so many of us on Facebook!! Thank you again for this recipe… Going into my kitchen now to whip it up! 🙂
Renea
What a wonderful holiday gift! I love dry mixes for their convenience. Thanks for this.
Pongodhall
This is perfect!
I cannot have egg so this will be my first ever omelette.
I will do a jar tomorrow and take one for my veggie friend in Sligo as part of her xmas.
Any savoury jar mix recipes welcome, when you think those ones up.
Sue Gilmore
Thank you for all the hard work you put into this website. You are truly inspiring and such a blessing in our vegan, gluten-free family. I was thinking of you today and hope that you are feeling well. I know you’re been facing health issues, and I want you to know you’re in my prayers.
God bless and Happy Christmas!
Lim Boon Ching
Hi Susan! I do admit that I’m very lazy to wake up in the morning. Sometimes I do skip breakfast or sometimes I buy meal in the fast food (which is quite unhealthy) Your blog has inspired me to cook because it’s easy to do and follow the instructions. Just like this Chickpea Omelet Mix. This is indeed a good way to start my day!