This High-Protein Ingredient Makes Omelets Without Eggs

If you are looking for an alternative way to enjoy your morning omelet sans eggs, chickpea flour is your new best friend. You’ve probably heard of egg replacements in baking, but who knew you could make a whole omelet without eggs?

When combined with water, chickpea flour is a high-protein, gluten-free, vegan ingredient that takes on a slightly viscous texture similar to beaten eggs. The yellow color helps it look like an omelet too. Add whatever veggies or cheese you want, and breakfast is ready.

What is chickpea flour?

Chickpea flour (also known as “garbanzo flour”, “gram flour” or “besan”) is simply finely-ground raw chickpeas. It has a pale yellow color and a savory, slightly earthy taste. It is widely available in most supermarkets these days and has become a staple for health-conscious eaters.

There are tons of ways to use it, but ever since the dramatic increase of egg prices due to bird flu, it has become particularly favored as an egg substitute for omelets. Chickpea flour has roughly the same amount of protein per 1/4 cup as one large egg, as well as fiber, iron and potassium.

How to Make a Chickpea Flour Omelet

If you use just chickpea flour plus water, your omelet will turn out flat—more like a socca Nicoise. Adding baking powder helps make it fluffy, while nutritional yeast amplifies the savory flavor of the flour.

Ingredients for one omelet

• 1/4 cup chickpea flour
• 2 teaspoons nutritional yeast
• 1/4 teaspoon baking powder
• Pinch of salt
• Freshly ground black pepper, to taste
• 1/4 cup water

Directions

Step 1: Hydrate the flour

Combine all the ingredients in a bowl and whisk vigorously to eliminate any lumps. Let the batter stand for five minutes so the flour can hydrate; if you are in a rush, you can skip this step, but your omelet will have a slightly grainy texture.

Step 2: Cook the omelet

Place a small nonstick skillet over medium heat and add 2 teaspoons of olive oil. When the oil is shimmering, give the batter one final whisk, and pour it into the skillet. Cook until the omelet is completely dry on top and has small air bubbles all over, about five minutes.

Step 3: Add fillings

Place whatever vegetables and/or cheese you’d like to add on one side of the omelet, and fold it closed. Transfer to a plate and serve immediately.

Editor’s Tip: Mix up the dry ingredients in advance to speed up your omelet assembly in the morning!

ALEX SHYTSMAN FOR TASTE OF HOME

Tips for Making a Chickpea Flour Omelet

• Chickpea flour omelets can sometimes stick, so use a good-quality nonstick pan.
• Properly heat your pan before adding the batter. If it’s not hot enough, the batter will stick.
• Don’t skimp on the oil, since it also helps the omelet not stick and gives you delicious, crispy edges.
• A chickpea flour omelet will toughen as it cools, so eat it right away while it’s still warm.

Can you make chickpea flour?

Yes, you can make your own chickpea flour by grinding raw dried chickpeas in a high-speed blender (like a Vitamix). A typical blender may not be powerful enough to turn it into the fine, fluffy texture needed.

Does chickpea flour taste different?

Chickpea flour tastes quite different from white all-purpose flour. It is savory, slightly earthy, and, well, it tastes like chickpeas!