Not only that, but it’s really nutritious stuff, and incredibly filling. I’d say notably filling, because every time I eat a chickpea flour “egg” breakfast I feel the need to note how full I am after I finish, and how full I still am every hour thereafter. 11AM: “I finished that omelet two hours ago, and I’m still full!” 12PM: “I’m not even ready for lunch yet!” So if you haven’t started yet, it’s time to get cooking with some chickpea flour. This vegan omelet is a great place to start! But there’s more to this omelet than that. The eggy flavor comes from black salt, also know as kala namak. Open a jar of this stuff and your house will smell like eggs cooking. No kidding. Read more about kala namak in the ingredients notes below. This egg-free omelet is also super easy to make. It’s basically like a savory pancake, but then again, conventional omlets are kind of like egg pancakes, right? So grab some ingredients and get cooking. You’ll want to make this one for breakfast, lunch and dinner on a regular basis! Tip: This recipe is for a basic vegan omelet, but feel free to play with the seasonings and make it your own. Try adding a dash of spices like ground cumin, chili powder, garlic powder, onion powder, or paprika. Make sure to have your fillings prepared and ready to go before you start cooking your omelet. Tip: Use a good nonstick pan to make this omelet. It’ll be much easier to flip this way. A chickpea flour omelet is a bit more delicate than an egg-based omelet, so flipping it in one piece is the trickiest part. The easiest way to reheat it is in the microwave, but you could also place it back into a skillet over medium heat for a few minutes.
