Eggless Omelette-With Veggies
Made with chickpea flour and packed with fresh vegetables, this omelette is a great plant based, kidney friendly breakfast recipe!
Servings: 1
Equipment
- 1 10 inch frying pan
Ingredients
- 1/4 cup chickpea flour
- 1/2 cup water
- 1/2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp turmeric
- 1/4 cup onion, diced
- 1/2 cup zucchini, chopped
- 1/2 tbsp avocado oil
- 1/4 each avocado
Instructions
- Heat avocado oil in a frying pan over medium heat.
- Add diced onions and sauté for 1-2 minutes.
- Add chopped zucchini and sauté with the onion until cooked (~5 minutes).
- While veggies are sauteing, add chickpea flour and seasonings (nutritional yeast, garlic powder, black pepper, and turmeric) to a small mixing bowl.
- Slowly add water to the bowl while you whisk it. Continue to whisk/mix until there are no clumps.
- Remove the veggies from the frying pan and place them on a plate. Spray the pan with avocado oil and pour the chickpea flour batter into the pan.
- Make sure the batter spreads out evenly amongst the frying pan.
- Once the chickpea batter is fully cooked (~5-6 minutes), add the veggies to one side and flip one side over to make an omelette.
- Serve with 1/4 avocado on top and fresh herbs (like cilantro or basil) and hot sauce if desired.
Notes
Nutrition info: 255 calories, 9 g protein, 26 g carbohydrates, 7 g fiber, 35 mg sodium, 693 mg potassium, 177 mg phosphorus, -7.3 PRAL