CHICKPEA OMELET

This is my second attempt at making a chickpea omelet. The first time I used a plain non-stick ceramic skillet but the omelet still stuck so my pictures were awful. This time I rubbed the bottom of the skillet with a tiny bit of oil so was successful at folding the omelet. Although this was tasty, I have to admit I prefer a tofu scramble when trying to mimic an egg-focused breakfast.

There are many recipes online for vegan omelets. I used the one from “Sweet Simple Vegan” as a guide: Loaded Vegan Chickpea Omelet {oil & gluten-free}

Do you know?...Chickpeas and garbanzo beans are the same thing. Here is an interesting article about why it has 2 different names: chickpeas-vs-garbanzo-beans

-Is "omelet" or "omelette" the proper spelling? Here is the answer.

There are several kinds of "black salt." Read about them here: black-salt

What I did differently:

-Use homemade cashew milk instead of almond milk

-Used 1/4 tsp Kala Namak and no sea salt. It still was not eggy to me so next time will use more Kala Namak, maybe 1/2 tsp.

-Mixed the batter in a blender without the scallions. Next time will just whisk in a bowl. I let the batter rest for 10 minutes before cooking.

-I did not sauté any vegetables rather used some avocado and raw massaged kale I had on hand.

-My omelet only spread out to about 6 inches.

-After removing from heat, covered and let rest 5 minutes as suggested to reduce the chickpea flavor. I don't have enough experience with vegan omelets but this seems unnecessary.

-Served with sliced garden tomatoes, sliced scallion, avocado, and hot sauce