If you're slightly confused by the idea of an eggless omelet, don't let the confusion distract you from its deliciousness. We're using chickpea flour to replace the eggs and it's equally tasty (and rich in protein as well!). This is by far the easiest way to make a flip-able omelet for lunch which can be stuffed with any veggies you like. Got a minute? Let's get those flipping actions going.
BAKING TIME: 3 minutes // SERVINGS: 1 omelet // MEAL: lunch
INGREDIENTS
- 1/2 cup chickpea flour
- 1/2 cup water
- spices: pinch of cayenne and turmeric, 1tsp paprika
- salt and pepper to taste
- 1/2 avocado, sliced
- 1/2 tomato, sliced
- handful of lettuce
- hemp seeds
STEP-BY-STEP
1. In a small bowl, mix together the dry ingredients, then add the water and mix until everything is well incorporated and the mixture looks smooth.
2. Pour in a pancake pan and bake until the chickpea mixture is looking dense and pancake-like. Then flip and allow to brown on the other side.
3. Stuff the omelet with the avocado, tomato, lettuce and hemp seeds and serve hot.
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