Chickpea Omelette

I’m always in the market for nice brunch recipes, so when this recipe popped up in my local paper, I had to try it. Even better, it was a way to utilize my stock of chickpea flour which I use both for falafel-coated chicken koftas and as an egg substitute for veggie burgers (3 tablespoons of chickpea flour mixed with 3 tablespoons of water equals one egg). It makes a wonderful savory omelette that is great paired with a salsa or stir-fried greens (or even the leeks, tomatoes, and olives from the previous posting). What you see below has been modified from the original recipe by Alaina Sullivan (of Bon Appétit).

Start by assembling your ingredients: 6 eggs, 3/4 cup chickpea flour, 3/4 cup water, 1/2 teaspoon kosher or coarse-ground salt, 1/2 teaspoon freshly ground pepper, 3/4 teaspoon baking powder (optional but recommended), and about 1/2 teaspoon of spice or seasoning (such as ground mustard, ground cumin, or Penzeys Fox Point seasoning, for instance). (Not shown: olive oil.)


Put a large sauté pan over medium-low heat on the stovetop to warm as you’re mixing the omelette. Now, add the eggs, one by one, to a large mixing bowl.


Whisk until blended, about 80 beats.


Whisk together the chickpea flour


Stir into the beaten eggs, then add the salt, pepper, seasonings, and baking powder.


Add about 2 to 3 tablespoons of olive oil to the sauté pan. When the oil begins to shimmer, pour in the egg mixture.


You’ll have two choices here: you can either cook, uncovered, on one side for about 5 minutes, then flip the omelette and cook another 1 to 2 minutes; or you can cover the pan and cook about 7 minutes until the top is set. (The covered method is what I used.) Regardless, do not overcook! Otherwise the omelette will be dry and tough.


Remove from heat, cut into wedges, and serve with a dollop of salsa or other topping.


(We tried it with this lovely crab salsa we got at James River Cellars near Richmond a couple of weeks ago.)


And because this is a wine-related blog, I’d suggest either a lightly oaked Chardonnay or a Cab Franc-Merlot red blend, if serving this omelette for dinner. Enjoy!


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Filed under General, On Wine, Recipes

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