Indian Omelette

Yesterday I was working on cleaning out my cabinets and came across some chickpea flour that I had bought to make the Fronch Toast from Vegan with a Vengeance. While I did like that very much, I don’t have any french bread on hand and I’m trying to stay away from the really-not-very-healthy breakfasts. I did remember something about it being possible to make a vegan omelette with chickpea flour, so I decided to give that a try. A google search brought me to this recipe from the Global Vegan. I didn’t follow the recipe exactly, as I’m not a big fan of dill and I didn’t have any fresh tomato on hand (since I really don’t care for it), but substituted with fresh cilantro and some canned tomato with roasted red pepper. I also reduced the amount of crushed red pepper (1 teaspoon is a LOT of crushed red pepper- I did 1/2 that, and this was plenty spicy) and omitted the oil (just really didn’t need it). This was so good. I am so glad I found this recipe. Next time I would use a little more water in the batter, and I would also do a vegetable filling for the flipped omelette. So, so good. Will definitely make again.

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