May 6, 2016

PUMPKIN, CORN + CABBAGE CHICKPEA OMELETTES


What a great way to start the day! Especially on a rainy morning like today. These chickpea omelettes are super quick and easy to throw together and pack a protein punch! As well as being a fab breakfast/brunch idea, they are great as a snack, appetiser for entertaining, or even part of a main meal.

What you need:
1 cup chickpea flour
1 tablespoon nutritional yeast flakes
1 teaspoon black salt (available from Indian grocers)
½ teaspoon cumin
½ teaspoon dried thyme
½ teaspoon tumeric
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
Good pinch of black pepper
¾ - 1 cup water
½ cup frozen corn kernels, thawed
½ cup finely shredded cabbage
½ cup steamed or baked pumpkin
1 spring onion, for garnish
Sriracha sauce, to taste

Bringing it together:

1. Combine the chickpea flour, nutritional yeast flakes, thyme, pepper, and the remaining spices in a medium-sized mixing bowl. Stir to combine with a spatula.
2. Add the water and mix well to ensure the batter is thoroughly combined 
3. Fold in the corn, cabbage and pumpkin pieces
4. Heat a large seasoned cast iron (or non-stick) frying pan over medium-high heat 
5. Place ¼ cup of the mixture into the preheated pan and cook until the edges start to firm up and small bubbles appear on the top of your omelettes (approximately 2-3 minutes). You may be able to fit 2 or 3 omelettes in depending on the size of your pan, but do make sure you leave enough room to flip these guys over! 
6. Flip the omelettes and cook for a further 1-2 minutes, or until the omelet feels firmish to the touch 
7. Remove from the pan and serve hot, topped with chopped spring onions and (if you like a bit of heat) a good drizzle of sriracha

(Serves 2)

2 comments:

  1. Are these gluten free?
    they look so tasty :)

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    Replies
    1. Hi Alina, yes they are gluten free :)

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