Monday, July 1, 2013

Breakfast For Dinner (Italian Eggless Omelet)

I don't usually eat breakfast except on the weekends where breakfast time is lunchtime. This arrangement has worked fine for me until today. 

Today I broke the breakfast rule. I must be feeling nostalgic (I ate pancakes for dinner...I think) or something. Conversely, I wonder if I ran out of ingredients and did not want to go grocery shopping. Yes, that's it. 

In my pantry I had chickpea flour and sun-dried tomatoes. Also, my refrigerator was kind enough to hold on to some vegetables for me from last week. So, what did I make you ask? I think you already know the answer. 


Find out here why I don't eat eggs. 

Italian Eggless Omelet (Makes 1 large Omelet)

1 teaspoon of olive oil
½ cup chickpea flour (Besan)
¾ cup of water
Pinch of baking powder (optional)
½ teaspoon of turmeric (adds nice color)
½ teaspoon of sea salt 
Freshly ground black pepper to taste
1 teaspoon of Italian Seasoning 
1 tablespoon of sun-dried tomatoes (skip if you don't like the chewy texture)
About 8 mushrooms, chopped 
2 green onions, thinly sliced

In a medium pan, sauté mushrooms and green onions in oil. Alternately, omit the oil and use 1 tablespoon of water instead. Season the vegetables with salt and pepper. Set the vegetables aside and prepare the eggless omelet batter. 

In a bowl, combine chickpea flour, water and spices. Whisk together until there are few or no lumps remaining. You don't have to be perfect about this. Now, add your vegetables including the sun-dried tomatoes. Mix well. Now, cook your omelet. 

Heat the same pan you used to make vegetables (non-stick works best) on a medium heat. Coat it with cooking spray or olive oil. Add the eggless omelet batter and let it cook for about 6 minutes on each side. You will know when it is done. While the omelet is cooking, move the pan around once in a while, so the batter spreads evenly throughout the pan.

Make this recipe your own by using vegetables and spices of choice.

When flipping the omelet over, slide it on a flat plate first. Then return it to the pan raw side down and continue cooking. Ignore if you have a talent for flipping things (I do not. Wait...I can flip one thing really well).

1 comment: