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.
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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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Susan
March 16, 2019 at 1:56 pmHi, Just wondered if you can leave out the flax seed or replace it with chia seed (maybe ground?) Would like to try this but I can’t eat flax seed.
Thanks
Susan Voisin
March 16, 2019 at 7:35 pmYes, chia seed will work just as well. Hope you enjoy it!
Juliet
March 23, 2019 at 2:03 pmIs it okay to omit the flaxseed and black salt?
Also, how many grams is 1/3 cup of the mix? I use Metrics.
Finally, is it okay to keep the dry mix at room temperature, instead of in the fridge? I have limited fridge space as I share a house.
Thank you in advance!
Martisa Browning
May 9, 2019 at 10:27 amWe have made this many times and it is always so good! Thanks for sharing!
Cee Jay
June 30, 2019 at 10:41 amI’ve made chickpea flour omelets successfully for a year or more, but always using cooking oil in the pan. I use a non-stick skillet, have tried this over both medium and low heat, and I do the drop of water trick, but the omelet always sticks to the pan unless I use oil. Since chickpea flour omelet is the last thing I use oil for, I’d appreciate knowing how to cook an omelet without oil.
Natalie
August 7, 2019 at 11:44 amIs the nutritional yeast in this recipe used for flavor (and nutrients, of course), or is it important to the texture of the recipe?
Susan Voisin
August 7, 2019 at 12:49 pmIt’s just for flavor.
Nichole
August 20, 2019 at 11:10 pmDelicious!
I’ve made your recipe a few times with sprouted chickpeas, but this last time I used a store bought garbanzo bean flour and I accidently doubled the size of an omelet. The later result tasted like native american “Indian flatbread”, but not fried. Delicious and healthy, especially with omega-3, omega-6 and omega-3/omega-6 > 1 from the flaxseed meal mainly.
I’m making a version with sprouted red kidney bean flour next instead of chickpea flour, but probably need to change the proportions a little.
Thanks for posting your recipes,
-Nichole
Melissa
December 13, 2019 at 1:12 pmJust made this, great recipe, great flavor, and I love that I have a ready made mix. Will make again!
Vegia
March 5, 2020 at 11:53 amLove this recipe, they turned out great!
Maggie
May 17, 2020 at 9:30 pmJust found your recipe today and have the mix made ready to have omelets in the morning. Wondering if it would work to make them in the oven ..I have been making a tofu omelet that is baked in a pie plate in the oven at 375 degrees for 10 minutes, put veggies on half ,fold over and bake 3 or more minutes. What do you think?
Susan Voisin
May 17, 2020 at 9:44 pmChickpea omelets are trickier than tofu and need to be really thin, so I would be afraid to try it in the oven.