Elevate your breakfast with this delicious alternative to traditional egg omelettes. Perfect for breakfast...and lunch...and maybe even dinner! Featuring Mother Raw Vegan Queso.
For the Chickpea Omelette:
¾ cup Chickpea Flour
¾ cup Water
1 tbsp Nutritional Yeast
¼ tsp Turmeric
¼ tsp Garlic Powder
⅛ tsp Salt
For the Filling:
1 tsp Avocado Oil
¼ Red Onion, sliced thin
1 cup Spinach
⅛ tsp Salt
⅓ cup Mother Raw Queso
For the topping:
1 Green Onion, sliced on the bias
1 tbsp Mother Raw Queso (optional)
In a medium sized bowl, whisk together the chickpea omelette ingredients and let it sit while you prepare the filling.
In a skillet over medium-low heat, add the avocado oil and then add the red onion. Cook for 12 to 14 minutes, until caramelized and soft. Then add the spinach and cook until just wilted, season with salt. Remove the veggies and set aside.
In the same skillet, (using more oil if necessary) over medium heat, pour the chickpea omelette mixture and move the pan around to ensure it covers the skillet evenly, in one thin layer. Let it cook for 3 to 4 minutes until golden brown on the bottom. Add the filling to the omelette, then fold in half over the filling.
Gently, remove the omelette from the skillet and place on a plate. Top with sliced avocado, green onion and more queso. Enjoy!
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