Choose a healthier eggless option for breakfast with less calories and no cholesterol with a Besan Omelette. Mindful breakfasts always win!
1 1/2 cup besan flour (chickpea flour)
2 tablespoons of tapioca starch
2 tablespoons nutritional yeast
1 tablespoon ground flax mill
1/2 teaspoon baking powder
1/4 teaspoon turmeric
1/4 teaspoon kosher sea salt
pinch of white pepper
1 cold cup water
1/4 cup fresh tomatoes chopped
1/2 zucchini sliced
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano leaves
Salt & Pepper to taste
1 tablespoon of grape seed oil
Sift together the chickpea flour with the remaining 7 dry ingredients in a mixing bowl. Add the water, and allow to thicken. Set aside the batter, and let stand for about 15 minutes.. The mix should resemble the consistency of pancake batter.
Heat a small saute pan over medium heat, add the grape seed oil and then add the zucchini and tomatoes.
Next add the paprika, oregano leaves and salt and pepper. Toss, and saute for about 5 to 7 minutes. Remove from heat and set aside.
Preheat a large non-stick skillet over medium high heat. Spray with a non-stick olive olive oil spray. Reduce the heat to medium, and add half of the batter to the skillet. Swirl the batter until it forms a pancake like round, and cover the top with a lid to allow to cook for about 3 minutes.
Remove the lid, and add the tomato and zucchini mixture to one side of the omelette, and fold the other half over. Replace the lid, and cook for an additional 2 to 3 minutes.
Garnish with fresh herbs, or pea shoots.
Repeat with remaining ingredients for one more omelette.
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This post was last modified on December 15, 2020 7:29 am