Eggless Mushroom and Onion Omelet

Published by Bat-El at November 7, 2017

Ingredients

12 baby Portobello mushrooms, sliced
3 Tbsp grapeseed oil
1 big onion, chopped
1 cup chickpea flour
1 cup water
1/4 tsp turmeric
Salt and pepper to taste
1/4th cup chopped parsley

This is a guilt-free, plant-based breakfast that your whole family will fall in love with even if your household is not vegan or vegetarian! Chickpea flour is a wonderful source of protein which is so essential to consume especially in the morning. It takes only a few minutes to prepare this gorgeous meal that will keep everyone full for hours. It tastes so much like real eggs, and the sweetness from the onions and the meaty mushrooms is just so rich and filling. My kids always go for seconds on this one. I cut it like pizza slices. No need to flip. It is that easy. Chickpea flour is so cheap by the way. You don't need to keep it in the fridge like eggs. Add it to your healthy pantry and enjoy a healthier lifestyle.

Instructions

1). Heat oil in a medium- wide NONSTICK skillet. Add the chopped onions and sliced mushrooms. Sautee until golden brown.

2). Meanwhile, measure 1 cup chickpea flour, add turmeric, salt, and pepper, mix. Slowly start adding 1 cup water while mixing with a whisking at the same time. Mix very well and set aside.

3). Pour the batter, spread it evenly and COVER. Cook on low heat for 5-7 minutes.

4). Sprinkle some fresh herbs and serve immediately.

This size of a meal is for 2-3 people. You may cut the ingredients in half if needed.