Breakfast
Chickpea Flour Omelette with Zucchini and Fresh Basil
About this dish
This vegan chickpea flour omelette is a savory, protein-packed breakfast or brunch that comes together in minutes. Thinly sliced zucchini and fresh basil brighten every bite, while a touch of turmeric adds a golden hue.
Serve it with a side salad or crusty bread for a satisfying meal.
Ingredients
UK and US measurements are both included for every recipe.
Chickpea flour
grain60g
Imperial measurement: 1/2 cup
Water
liquid120ml
Imperial measurement: 1/2 cup
Nutritional yeast
seasoning15g
Imperial measurement: 2 tablespoons
Olive oil, divided
fat1 tablespoon
Zucchini, thinly sliced
vegetable60g
Imperial measurement: 1/2 medium
Garlic powder
spice1/4 teaspoon
Turmeric
spice1/4 teaspoon
Salt
seasoning1/4 teaspoon
Black pepper
spicefew grindings
Fresh basil leaves, torn
herb2 tablespoons
Method
Mix the Batter
5 minutesIn a small bowl, whisk together chickpea flour, water, nutritional yeast, garlic powder, turmeric, salt, and pepper until smooth. Let rest for 5 minutes while you cook the zucchini.
Sauté the Zucchini
5 minutesHeat half of the olive oil in a non-stick skillet over medium heat. Add the zucchini slices and cook for 2-3 minutes per side until golden and tender. Remove and set aside.
Cook the Omelette
5 minutesUsing the same skillet, add the remaining olive oil and pour in the batter. Tilt to spread evenly. Cook undisturbed for 3-4 minutes, until the bottom is set and golden. Carefully flip and cook the other side for 1-2 minutes.
Serve
1 minuteTop the omelette with the cooked zucchini and fresh basil. Fold in half if desired and serve hot.
Equipment
- Non-stick skillet
- Mixing bowl
- Whisk
- Spatula
Nutrition facts
Tips
- For a fluffier texture, let the batter rest for 10-15 minutes before cooking.
- Use a non-stick skillet and make sure it's hot before pouring the batter to prevent sticking.
- If you prefer a softer omelette, add an extra tablespoon of water to the batter.
- Serve with a side of salad or toasted gluten-free bread for a complete meal.
Serving suggestions
- Serve with a light green salad dressed with lemon vinaigrette, or pair with roasted tomatoes and a slice of toasted sourdough. A dollop of vegan pesto or a drizzle of hot sauce also adds a nice kick.
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Recipe by
Maya Green
Specialises in Vegan Plant Based Global cuisineMaya went vegan after watching a documentary in 2018 and hasn't shut up about cashew cream since. Her food is actually incredible.
Describe yourself in three words: Passionate, evangelical about plants, loving.