Kale and Mushroom Chickpea Omelette

Kale and Mushroom Chickpea Omelette

A fluffy, light and filling vegan take on the classic omelette made with chickpea flour. This version is packed with vegetables, cheesy, savoury garlicky flavour and topped with a fresh avocado salsa. It’s a delicious egg-free, gluten-free, high-protein brunch, lunch or dinner option.

Kale and Mushroom Chickpea Omelette
Kale and Mushroom Chickpea Omelette

I can remember the first time I tried a vegan omelette made from chickpea (or gram) flour and I was hooked. I think I ate them every night for a week and it is a meal that I come back to time and time again when I need something quick, nutritious, filling and delicious for dinner after a long day. This Kale and Mushroom Chickpea Omelette ticks all the boxes, so it was a shame, and a surprise to myself, that months had gone by without making this simple dish.

I get so swept up with always making new content with exciting ingredients that I forget to come back to the classics and perhaps “less” exciting meals. So, this week while I have had more time to think about recipes for myself rather than for brands, I thought it was about time to whip up a quick chickpea batter and get the frying pan ready.

Kale and Mushroom Chickpea Omelette
Kale and Mushroom Chickpea Omelette

You can’t replace the chickpea flour with any other flour, it really is unique and behaves in a very different way to other flours – I’m sure other legume or pea flours would be OK, though. To flavour the batter, I like to add some garlic for flavour, turmeric for colour, nutritional yeast for cheesiness, and some salt and pepper. Whisk it up with some lukewarm water and let it thicken before pouring over the fried vegetables and allowing to cook through.

The vegetables in this Kale and Mushroom Chickpea Omelette are kale, mushrooms, spring onion and tomatoes but you can change this if you like. Add some courgette, use red pepper strips and even change the kale for spinach if you like. I love the fresh avocado and tomato salsa on top as well as a drizzle of harissa for heat and a sprinkling of my cheeezey hemp sprinkle or my new pine nut parmesan, coming soon!

Kale and Mushroom Chickpea Omelette
Kale and Mushroom Chickpea Omelette

This Kale and Mushroom Chickpea Omelette makes a great option for a quick lunch or dinner and comes together in 20 minutes plus it’s highly versatile. I hope you will enjoy this vegan take on a classic non-vegan meal – plus it is packed with colourful vegetables, full of flavour and it’s gluten-free and high-protein.

If you are looking for more quick lunch or dinner options, how about my Cauliflower and Sundried Tomato Fritters, Moroccan Cauliflower Rice with Dates, Toasted Cashews and Tahini or Chickpea Chilli with Guacamole.

Kale and Mushroom Chickpea Omelette

  • Servings: 1
  • Difficulty: easy
  • Print

A fluffy, light and filling vegan take on the classic omelette made with chickpea flour. This version is packed with vegetables, cheesy, savoury garlicky flavour and topped with a fresh avocado salsa, it’s a delicious egg-free, gluten-free, high-protein lunch or dinner option.

Ingredients

  • 50g chickpea flour
  • 1 tbsp nutritional yeast
  • ½ tsp baking powder
  • ¼ tsp ground turmeric
  • ½ tsp garlic granules
  • Salt and black pepper
  • 100ml lukewarm water
  • Olive oil
  • ½ red onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 large field mushroom, sliced
  • 2 spring onions, chopped (white and green parts)
  • 10 cherry tomatoes, halved
  • 1 large handful kale, torn
  • ½ avocado, cubed
  • ¼ red pepper, sliced
  • 1 sprig fresh mint, chopped
  • 1 tbsp lime juice
  • Optional extras: harissa paste, cheezey hemp sprinkle, pine nut parmesan

Directions


1. Stir together the chickpea flour, nutritional yeast, baking powder, ground turmeric, garlic granules with some salt and pepper. Whisk in the water until smooth and leave to rest for 10 minutes.
2. Heat 1 tbsp olive oil in a small frying pan and add the onion and garlic. Fry off for 5 minutes until softening, add the mushroom and spring onion slices and cook for another 5 minutes. Add the tomatoes (save 2) and kale and stir to wilt. Once the leaves are soft, pour in the chickpea omelette batter and tilt the pan to move the batter around to ensure all the vegetables are covered.
3. Reduce the heat slightly and cook with a lid on for 5-10 minutes until bubbles appear on the surface and it is cooked all the way through.
4. Meanwhile, stir the cubed avocado with the fresh mint and remaining 2 tomatoes and lime juice.
5. Tip the omelette onto a plate, garnish with the avocado salsa and serve with any optional extras. Enjoy warm or allow to cool and eat later.
Kale and Mushroom Chickpea Omelette
Kale and Mushroom Chickpea Omelette

I hope you will love my simple and quick recipe for Kale and Mushroom Chickpea Omelette and please do leave a comment below. If you make it, do let me know and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With chickpea omelette love x

8 thoughts on “Kale and Mushroom Chickpea Omelette

  1. sophielol says:

    Looks Divine Amy like all of your splendid recipes. I so want to cook your kale and mushroom Omelette right now. I am drooling and can you swap the veggies to different veggies if I wanted to? Never even heard of chickpea flour before and it looks so tasty even for a non vegan like me. I so enjoy trying out a whole range of plant based foods for sure. Super photography as always and is this recipe easy to do for a lol 😂 beginner cook like myself? I so hope soon I will be able to cook independently without my parents. Ahh feel so bad I am learning how to cook in my early twenties- cooking is such a life skill. You are so good at it and so professional. Super photography as always. Sure I will tag you into my creations using your recipes 😊Hope you are having a great week and super post as well xxxx

    Liked by 1 person

  2. sophielol says:

    Finally I have managed to catch up with your awesome online blog and your Instagram. Haha so sorry I commented on here and on youpr insta. I do apologise xxxx

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.