This scrumptious protein-packed plant-based omelet has an eggy taste that comes from the added black salt (Kala namek). Fill it with your favorite veggies and herbs for a quick and satisfying meal any time of the day.
Heat a well-seasoned cast-iron griddle (flat pan) on medium and dry fry the vegetables until the mushrooms are well cooked, about 5 minutes. Using a pan lid may speed up the process.
Precooking the vegetables makes it less likely the mushrooms will leach out water when adding them to the omelet.
Transfer vegetables to a bowl, then add a little avocado oil to your pan to reseason it. This will prevent the omelet from sticking. Wipe off any excess oil.
Add all of the chickpea egg ingredients to a 2 cup measure and whisk. Add the mix to the pan, moving the pan as needed for the omelet to spread to the sides (you can always use the back of a spoon to help with this). Add the vegetables, cover the pan with a lid, and cook for 2 Minutes.
Once the egg mixture has solidified, add an optional slice of vegan cheese. Loosen the omelet from the pan, and fold one half over the other. Replace the lid and cook for an additional 30 seconds.
Serve, and garnish with fresh parsley.
This recipe makes 1 large omelet, or it could serve 2 with a side salad.
Depending on the chickpea flour you use, you may need to add a little extra water to the chickpea egg mix.
If the bottom of the omelet is browning too much when cooking it, turn off the heat for the rest of the cooking process.
Serving Size 1