Chickpea and onion omelette

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» Chickpea and onion omelette
 


A salmon and cream cheese bagel generates 3.5 times more CO2e than a vegan omelette, and a full English breakfast generates 17.2 times more CO2e.

From Vegan Sandra

Serves 4

Ingredients

  • 6 heaping tablespoons chickpea flour (it should be superfine, "Papa" flour and TRS gram flour are perfect for example)
  • ½ teaspoon salt pinch of ground black pepper
  • 16 tablespoons water
  • 2 medium onions a big bunch of fresh herbs (dill, spring onions and basil for example)
  • 4 tablespoons oil

Method

  1. Mix chickpea flour with salt and pepper. Add water and mix until you have a creamy omelette batter. Add thinly sliced onions and chopped herbs. Mix everything together.
  2. Heat up some oil on a smaller pan. Scoop all the batter onto the pan and spread it out with a spoon so you have a nice round omelette.
  3. Cook for a few minutes (don’t cover the pan with a lid!). Flip the omelette over (use a thin spatula) and cook for a couple more minutes.
  4. Remove the heat. Let it cool a little bit, cut it and serve it on bread or as a side with your morning porridge or some other dish.