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Greatest plates · Breakfast
Chickpea Flour Omelettes with Mushrooms & Chives
A savoury vegan breakfast built on besan (chickpea flour), which sets into a tender, egg-like omelette packed with plant protein. A hit of black salt gives it that eggy flavour, while pan-fried mushrooms and fresh chives fold through for real comfort. Each serve delivers well over 24 g of protein.
Serves 4Prep 15 minCook 25 minBreakfastchickpea
Containsno known allergens identified
Protein 24%Carbs 50%Fat 26%
About 441 kcal a serve — 26 g protein, 55 g carbs, 13 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Whisk the batter
rest 10 minSift the chickpea flour into a large bowl, then whisk in the nutritional yeast, baking powder, turmeric, black salt, fine salt and pepper. Pour in the water and whisk hard until completely smooth with no lumps. Rest for 10 minutes while you cook the mushrooms.
In the bowlBatter →
smooth, pourable batter
Cook the mushrooms
6–8 minHeat 1 tablespoon of the olive oil in a non-stick frying pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 6–8 minutes until golden and any liquid has evaporated. Stir in the garlic and cook 1 minute more, then tip into a bowl and stir through half the chives.
In the panFilling →
golden, no liquid left
Cook the omelettes
3–4 min eachWipe the pan and set over medium heat with a little of the remaining oil. Give the batter a quick whisk, then pour in about a quarter (roughly 220 ml) and swirl to a round. Cook 3–4 minutes until the edges lift and the surface looks set, scatter over a quarter of the mushrooms, then fold in half and slide onto a plate. Repeat for the remaining three omelettes.
In the panCook →
set surface, golden base
Serve
serveScatter the remaining chives over the folded omelettes and serve hot, with your favourite toast or a green salad.
hot
Cook's noteBlack salt (kala namak) is what gives these their sulphurous, egg-like flavour — worth seeking out at Indian grocers, but you can leave it out and just use extra fine salt. The batter should be no thicker than pouring cream; add a splash more water if needed.
Estimated per serve
441 kcal · 26 g protein · 55 g carbs · 13 g fatestimates, within ~10%
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