Chickpea Omelet with Mushrooms, Onions and Kale
An egg-less omelet? Stuffed with peppers, onions, tomatoes, mushrooms and kale? It can be done! Kick back and enjoy a weekend brunch that is both healthful and delicious.
For the Omelet Batter:
3/4 cup chickpea flour
1/2 cup unsweetened soy, hemp or almond milk plus more if needed
2 teaspoons apple cider vinegar
1/2 teaspoon turmeric
1/4 teaspoon baking soda
1/8 teaspoon black pepper
For the Vegetables:
1/2 cup chopped onions
1/2 cup chopped red pepper
2 cloves garlic, chopped
1 cup sliced mushrooms
2 cups thinly sliced kale
1/2 cup low sodium salsa or chopped tomato
In a small bowl, whisk together the omelet batter ingredients. Add an additional 1-2 tablespoons of non-dairy milk if mixture is too thick to pour.
In a 10-inch non-stick skillet, heat 2-3 tablespoons water and saute onions, red pepper and garlic for 2 minutes, add mushrooms and continue to cook until soft and tender, about 3 more minutes. Add kale and stir until wilted. Remove from pan.
Clean skillet and lightly wipe with olive oil. Pour half of the batter into the pan and swirl to evenly cover the bottom. Place half of the sauteed vegetables on top of one side of the omelet. Cook until the omelet bubbles and starts to firm up along the edges (about 2 minutes).
Gently fold over one side and cook for another minute. Cover with a lid, remove from heat and allow to steam for 5 minutes.
Repeat to make second omelet. Serve with salsa or chopped tomato.
Calories 251; Protein 16 g; Carbohydrates 39 g; Sugars 9 g; Total Fat 4.3 g; Saturated Fat 0.5 g; Cholesterol 0 mg; Sodium 241 mg; Fiber 8.6 g; Beta-Carotene 6998 ug; Vitamin C 139 mg; Calcium 212 mg; Iron 4.1 mg; Folate 211 ug; Magnesium 114 mg; Potassium 1051 mg; Zinc 2.5 mg; Selenium 7.5 ug