Eggless Veggie Omelet

Eggless veggie omelette made out of chickpea flour with sauteed veggies inside.

Eggless Omelette-With Veggies
Made with chickpea flour and packed with fresh vegetables, this omelette is a great plant based, kidney friendly breakfast recipe!
Prep Time
5 minutes mins
Cook Time
15 minutes mins
CKD, Plant Based, renal diet
Equipment
1 10 inch frying pan
Ingredients
1/4 cup chickpea flour
1/2 cup water
1/2 tbsp nutritional yeast
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp turmeric
1/4 cup onion, diced
1/2 cup zucchini, chopped
1/2 tbsp avocado oil
1/4 each avocado
Instructions
Heat avocado oil in a frying pan over medium heat.
Add diced onions and sauté for 1-2 minutes.
Add chopped zucchini and sauté with the onion until cooked (~5 minutes).
While veggies are sauteing, add chickpea flour and seasonings (nutritional yeast, garlic powder, black pepper, and turmeric) to a small mixing bowl.
Slowly add water to the bowl while you whisk it. Continue to whisk/mix until there are no clumps.
Remove the veggies from the frying pan and place them on a plate. Spray the pan with avocado oil and pour the chickpea flour batter into the pan.
Make sure the batter spreads out evenly amongst the frying pan.
Once the chickpea batter is fully cooked (~5-6 minutes), add the veggies to one side and flip one side over to make an omelette.
Serve with 1/4 avocado on top and fresh herbs (like cilantro or basil) and hot sauce if desired.
Notes
Nutrition info: 255 calories, 9 g protein, 26 g carbohydrates, 7 g fiber, 35 mg sodium, 693 mg potassium, 177 mg phosphorus, -7.3 PRAL
Recipe By Plant Based Kidneys