Name: Leftover Veggie Chickpea Omelette
Total time: 30 min
Ingredients: 2 cups leftover steamed or sautéed vegetables, chopped; ¾ cup chickpea flour; 1 tablespoon nutritional yeast; ½ teaspoon baking powder; ½ teaspoon garlic powder; ¼ teaspoon onion powder; Pinch red pepper flakes; ¼ teaspoon sea salt; ¾ cup plain, unsweetened almond milk or soy milk; 1 tablespoon lemon juice; 1 cup chopped spinach; ½ avocado, peeled and sliced (optional)

Ready In: 30 minutes
Serves 2
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This tasty vegan recipe is great for weekend brunches. Ready in just 30 minutes, it’s an excellent way to use up leftover vegetables. Onions, mushrooms, bell peppers, broccoli, and asparagus are particularly good in an omelette, but almost any leftover veggies will work well here.

By Ashley Madden, B.Sc.(Pharm), ACPR, CHNC, Oct 9, 2017

Ingredients

2 cups leftover steamed or sautéed vegetables, chopped
¾ cup chickpea flour
1 tablespoon nutritional yeast
½ teaspoon baking powder
½ teaspoon garlic powder
¼ teaspoon onion powder
Pinch red pepper flakes
¼ teaspoon sea salt
¾ cup plain, unsweetened almond milk or soy milk
1 tablespoon lemon juice
1 cup chopped spinach
½ avocado, peeled and sliced (optional)

Instructions

Preheat the oven to warm, or preheat a warming drawer. Sauté the leftover vegetables in a nonstick skillet in 2 to 3 tablespoons of water for 3 to 5 minutes to heat through. Stir occasionally, and add water as needed to prevent burning. When the veggies are heated through, remove the skillet from the heat, drain off any excess water. Transfer the veggies to a glass bowl; cover to keep warm. Wipe out the skillet, and set it aside.
In a separate bowl, whisk together the chickpea flour, nutritional yeast, baking powder, garlic powder, onion powder, red pepper flakes, and salt. Add the almond milk or soy milk, lemon juice, and ¼ cup water; whisk until smooth. Stir in the spinach.
Warm the skillet on low-medium heat. Pour half of the batter into the skillet, and lightly spread out the edges using a silicon spatula so the omelette is 5 to 6 inches in diameter. Cook over low to medium heat until bubbles form across the entire surface of the omelette and the batter begins to firm up, about 5 to 7 minutes.
Arrange half of the warmed vegetables on one side of the omelette; cook for another minute. Top the vegetables with half of the chopped avocado (if using), and fold the bare side of the omelette over the filled side.
Press the surface of the omelette gently with the spatula, and cook on low for another minute.
Transfer the finished omelette to a pan or plate, and keep warm in the oven. Repeat steps 3 through 5 with the remaining ingredients, and serve the omelettes immediately.

(3)

7 Comments

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(5 from 3 votes)

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Shelly8 months ago

These are fabulous. The kids loved them as well. Need to double the batch.

Lorelee3 months ago

Nutritional info is not listed.

Lori Bare1 year ago

This is my favorite chickpea omelette recipe! It’s so delicious. I definately agree with getting the pan hot on medium and then turning it down. I wait until the top starts to look good and check the bottom before I flip. I used this with next milk which is coconut soy mix, as well as cashew and oat milk. All worked great!

Tris1 year ago

This took me about 2-3 times to get the hang of it. I used the almond milk and water as stated in the recipe. I did have to add a bit of oil spray to prevent the chickpea pancake or “omelette” from sticking. I also used a 9 inch pan to cook it in and it was the PERFECT size.

After having the pan heat up on medium heat (5 of 10), I lowered it to 3.5-4 (the medium low heat it stated), and poured half the batter. I left it completely alone for 6 minutes, checked for firmness and then either left it for another 1-2 minutes or added the veggies if it was firm enough.

I LOVED the way it turned out. I sautéed:
-mushrooms
-onions
-green bell pepper
-roasted garlic (about 3/4 of the garlic head i had made the day before)

It tasted amazing for all you garlic lovers! Worth a shot ;).

I served it with chopped tomatoes (pico de Gallo style) and some habanero hot sauce. Sadly I didn’t have avocado, but I’m sure it would have just added to the entire flavor.

Some of these recipes have taken me a few times to really get it right. Mostly because at first I didn’t really know what to expect, and I tend to follow the recipe 85% of the time. If at first it doesn’t come out right and you have the patience for it, I highly recommend re trying :).

Diane Furry1 year ago

Just made it! It was delicious.
I used oat milk because it was what I had but I only used 1/2 cup and 1/4 water. I did of course use the 1/4 water it asks for.
It does require patience and low heat and a good spatula
What a treat. Thanks so much

Ann Nagle2 years ago

Oh this so didn’t work for me. I’m sure I did something wrong. Mine didn’t cook through, but stuck to the pan. I thought at first it was too hot, so I tried the second one at almost no heat and it still stuck. Any suggestions?

Lily2 years ago

I used water instead of milk 1 to 1 ratio along with simple seasonings, and used a non-stick skillet. I waited until the top looked dry and it released from the pan. It takes patience but it is so satisfying!

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about the author

Ashley Madden, B.Sc.(Pharm), ACPR, CHNC

Ashley Madden is a full-time food lover and self-professed health nut. She’s also a pharmacist, holistic nutritionist, graduate from the Natural Gourmet Institute, and healthy food blogger. Madden is adamant that health starts in the kitchen. She specializes in plant-based, gluten-free, and oil-free recipes, which you can find on her blog Rise Shine Cook. Her work has been published on Mind Body Green, One Green Planet, and Healthline as well as in Vegan Lifestyle Magazine and Thrive Magazine. Madden works with individual clients, teaches private and group cooking classes, and educates others about the power of a healthy plant-based diet and lifestyle. Find her on Instagram and Twitter.

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