Chickpea Omelette

Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 2 servings


For the Chickpea Batter

  • 3/4 cup chickpea flour
  • 3/4 cup + 1 tbsp unsweetened non-dairy milk
  • 2 tsp apple cider vinegar
  • 2-3 tsp nutritional yeast optional
  • 1/4 tsp turmeric powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt or to taste

Stuffing Options

  • 1/4 onion chopped
  • 2 garlic cloves
  • 1/4 cup tomatoes
  • 1/4 cup broccoli florets chopped
  • 1 tbsp cilantro
  • 1/2 green apple chopped


  • Whisk together the chickpea batter. You don't want the batter too thick to stir. It should be like pancake batter, easy to pour. Allow to sit.
  • In a heated nonstick skillet, saute the red onion, apple, and garlic until lightly browned. Add the broccoli to soften. Remove and place on a plate.
  • Return to the heated skillet, add a little olive oil and pour half of the batter (for two omelettes or use the whole batter for one large serving) into the pan. Add the garlic, onions, broccoli, and tomatoes on top of one half of the batter. Wait until it bubbles and firms up along the edges (approx. 2 minutes to cook).
  • When able to, gently fold over one side to cook another minute. Cover with a lid and turn off the stove and allow to steam for 5 minutes.
  • Garnish with more tomatoes, minced red onion, sliced avocado and lime wedges.
  • Add sea salt and pepper to taste.


Plan Ahead – Chop veggies the day before.
Extra Calories – Add 1/4 cup of black beans.
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