Breakfast For Dinner…..Chickpea Denver Omelette
Recently, Paul and I went to Denver, Colorado. We ate at some incredible vegan restaurants. My personal favorite was Watercourse Foods, a popular local vegan restaurant in the downtown area. We had brunch there, as well as dinner the previous night. Paul and I always split everything we order, so we can taste a variety of different dishes when we go out or travel. We had a Denver Omelette that was literally to die for.
I figured I could easily replicate this masterpiece. Although my chick pea omelette is a little different, due to the ingredients we chose for the inside, I think it is pretty close and VERY good.
*It is important to make the batter thin enough or it gets too thick! Yes, I learned this the hard way (4 tries) before I got it right. Yes, sometimes recipes don’t necessarily work out the first time, but I tried until I got it just right.
*Also, make sure you cook it slow enough on medium low. If you cook it too fast (on too high heat), it won’t cook all the way through.
For the Chickpea batter:
1 c. chickpea flour
1 c.+ 1 unsweetened nondairy milk
2 1/2 tsp. apple cider vinegar
3 tsp. nutritional yeast
¼ tsp. turmeric powder
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. baking soda
Seasonings: 1/4 tsp. sea salt to taste; 1/2 teaspoon pepper; 1/4 teaspoon cayenne pepper
On the Inside:
¼ of a red onion, chopped
2 garlic cloves, minced
¼ c. tomatoes, chopped
1/2 cup mushrooms
1 cup nacho cheese sauce Oil Free Nacho ‘Cheese’ Sauce with a Twist and a Kick (click the link for the recipe).
- Heat the pre-made nacho cheese sauce in a small pan on low while you prepare the other ingredients.
- Stir the apple cider vinegar with the non-dairy milk; let sit for 5 minutes while you prepare the rest of the ingredients
- In a bowl, whisk together the chickpea batter. You want to make sure it is thin enough like pancake batter or thinner (thick is not the consistency you are looking for). It should be easy to pour.
- In a heated nonstick skillet, saute the red onion and garlic until lightly browned. Add the mushrooms. Cook until translucent.
- Remove the vegetables from the skillet
- Reduce heat in pan to medium low.
- Pour half of the batter into the pan. Add the garlic, onions, mushrooms, red pepper and tomato mixture on top of one half of the batter. Wait until it bubbles and firms up along the edges (2-3 minutes minutes to cook).
- Add a small amount of cheese sauce.
- Loosen the edges with a spatula
- When able to, gently fold over one side to cook another few minute.
- Put a top over the pan to let it steam a little…….this is important, as it helps to provide the right texture to the omelet.
- Top with more sautéed vegetables and cheese mixture.
- Repeat the steps for your second omlete.
Garnish with more tomatoes, minced red onion, sliced avocado *and lime wedges.
Add sea salt and pepper to taste. Drizzle cheese sauce on top.
*If you are following a low-fat diet, leave the avocado off
To serve: Drizzle nacho cheese sauce over the top….sprinkle with paprika for a little color. I served with hash browns and toast.
1. You can make the batter the night before, cover it and let it sit in the fridge overnight.
2. Using a nonstick skillet is key if you do not want your omelet to stick to the pan.
3. Make sure that you are allowing for the chickpea flavor to wear off by steaming the omelet with the lid on.
Serve with oil free hash browns and dry toast