EDIT: A step-by-step video tutorial for this recipe is now live! Click here or scroll down to view.
While I do enjoy the occasional sweet treat – I must admit I am truly a savoury person at heart. Growing up I was never one for desserts, and I almost always opted for the bag of chips instead of a candy bar. I suppose this is a tendency I inherited from my mother, who, whenever asked by waiters at restaurants if she would like dessert, would respond with the classic line of “I’m sweet enough”.
It naturally follows that my tastebud tendencies translate to breakfast too – however I am a long-standing devotee to sweet breakfasts like green smoothies, granola, oatmeal, waffles or pancakes. Savoury breakfasts however also hold their own for me; especially when they’re wholesome, filling and flavourful. Yesterday’s breakfast was in fact just that.
I wasn’t originally planning to post this recipe, as I documented it on my snapchat account for my inaugural cooking demonstration snap-series – but some of you requested I share it, and who am I to say no?
- ½ cup chickpea flour
- ½ cup + 2 tbsp water
- 1 tsp olive oil
- Salt and pepper to taste
- 1-2 tsp coconut oil
- Assorted mixed vegetables, chopped (eg. onions, garlic, bell peppers, mushrooms, broccoli)
- 2 tbsp chopped fresh parsley (optional)
- Mix the batter by combining the chickpea flour, water, olive oil and salt and pepper. The batter shouldn’t be too thick, nor do you want it too watery, so feel free to adjust as necessary by adding more liquid or flour.
- Sautee the mixed veggies in coconut oil for 3-5 minutes until soft but not completely cooked through. Set your oven to broil or grill at this point. You might want to add some fresh or dried herbs to the veggies for an extra flavour kick.
- Lower the heat and pour the batter evenly over the veggies mixture. It helps to tap the pan down before doing so, so that the vegetables are evenly distributed. Allow the chickpea batter to set for a few minutes before putting it in to the oven.
- Broil/bake for 8-10 minutes or until crispy and slightly golden brown.
- Serve, and enjoy!
I had mine with some olives and sliced avocado – it definitely hit the spot and set me up nicely for the rest of the day. The great think about this recipe is how versatile it is! You can add greens, sundried tomatoes, tofu or even some vegan cheese if you’re feeling a little decadent.
Until next time dear readers!
Hi Nada — i look forward to trying these — tonight, is the plan. I’ve made chickpea flour fries (panelle) before, but never an “omelet.” I think I’ll try red bell pepper, onion, garlic, and artichoke hearts! Thanks for the recipe. All the best, Lisa
My mum is like that as well – she’s not a dessert person and I tend to go for the savory food or sweet/savory dessert. I love besan/chickpea flour, it’s such a versatile gf flour and the omelet looks delicious!
Of the thousands of online recipes I’ve consulted, I’ve never left a comment before. But this was a revelation! I made it with some leftover roasted vegetables and was enjoying a warm, comforting dinner in no more than ten minutes. Thank you!