Eggless Cheesy Omelet
This eggless cheesy omelet is warm, savory, and satisfying with a tender center and melted cheese. It makes a comforting breakfast or quick meal worth serving anytime.
Equipment
- blender
- 10-inch nonstick skillet
Ingredients
- 1/2 cup Chickpea Flour
- 1/4 cup Silken Tofu
- 1/2 cup Whole Milk
- 1 tbsp Cornstarch
- 1/2 tsp Baking Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Fine Sea Salt
- 1/4 tsp Ground Black Pepper
- 1/8 tsp Ground Turmeric
- 1 tbsp Unsalted Butter
- 1/3 cup Shredded Cheddar Cheese
- 1/4 cup Diced Red Bell Pepper
- 2 tbsp Sliced Green Onions
Instructions
- Blend the chickpea flour, silken tofu, milk, cornstarch, baking powder, garlic powder, salt, black pepper, and turmeric until completely smooth. Let the batter stand for 5 minutes so the chickpea flour can hydrate.
- Melt half of the butter in a 10-inch nonstick skillet over medium heat. Add the bell pepper and cook for 2 to 3 minutes until slightly softened, then transfer it to a plate.
- Reduce the heat to medium-low and melt the remaining butter in the skillet. Pour in the omelet batter and immediately spread it into an even layer.
- Cover the skillet and cook for 5 to 7 minutes, until the surface is mostly set and the underside is golden. The slower cooking time is important for removing the raw chickpea flour flavor while keeping the center tender.
- Sprinkle the cheddar, cooked bell pepper, and green onions over one half of the omelet. Fold the other half over the filling and cover again.
- Cook for another 2 minutes, until the cheese is melted and the center is fully set. Transfer to a plate and serve immediately.
Nutrition
Serving: 1servingCalories: 316kcalCarbohydrates: 24gProtein: 14gFat: 18g
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