Chickpea Omelette with Tomato and Herbs
Golden omelettes made from chickpea flour and rice drink with onion and turmeric, filled with herby tomatoes – egg-free, vegan and gluten-free.
- 35 min
- 350 kcal / serving
- medium
- vegan
- Protein
- 12.8 g
- Fat
- 14.2 g
- Carbs
- 38.7 g
Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 100 g gluten-free chickpea flour (gram flour)
- 180 ml unsweetened rice drink
- 1/2 tsp turmeric
- 1/4 tsp kala namak (black salt)
- 1 small onion
- 2 tbsp rapeseed oil
- 2 tomatoes
- 1/2 bunch chives
- 1/2 bunch flat-leaf parsley
- Salt
- Pepper
Method
- For a reliably gluten-free breakfast, use chickpea flour labelled gluten-free. Whisk the chickpea flour, rice drink, turmeric, kala namak and 1 pinch of pepper until smooth and let the batter rest for 10 minutes. Kala namak gives the typical egg flavour.
- Meanwhile, finely dice the onion, cut the tomatoes into small cubes and finely chop the herbs. Mix the tomatoes with half of the herbs, salt and pepper.
- Heat 1 tbsp oil in a non-stick frying pan (about 24 cm), cook the onion for 2–3 minutes until translucent and stir it into the batter.
- Heat 1/2 tbsp oil in the pan, pour in half of the batter and swirl to spread it evenly. Cook over medium heat for 3–4 minutes until the surface is set and the edge comes away. Flip and cook for another 2 minutes. Make a second omelette with the remaining oil and batter.
- Transfer the omelettes to plates, cover one half with the herby tomatoes, fold over and sprinkle with the remaining herbs.
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