You don’t need eggs for a savory breakfast. Yal makes this omelette from chickpea flour and aquafaba, with black salt for the taste of egg and whatever cooked vegetables you have.
Most eggs come from hens kept in cages or crowded barns, where they cannot nest, perch or forage, and they have been bred to lay far more eggs than their bodies were made for1. Their brothers are of no use to the egg industry, so most male chicks are killed on the day they hatch2.
This omelette leaves all of that out, and it still gives you a warm, filling plate.
The Recipe
Ingredients
- ½ cup chickpea flour
- ½ cup aquafaba (chickpea cooking liquid)
- ¼ cup water
- ½ tsp black salt
- 1 Tbsp nutritional yeast
- 1 Tbsp olive oil, for the pan
Optional Ingredients
- ½ tsp paprika
- ½ tsp turmeric
- ½ tsp sage
- ¼ tsp curry powder
- ½ tsp cumin
- ¼ tsp black pepper
- cooked vegetables of your choice
Instructions
- Whisk together all ingredients in a bowl until well combined. Then let it sit for 10 minutes to thicken
- Heat 1 tablespoon olive oil in a nonstick skillet over medium heat
- Pour in the chickpea flour mixture and cook it for 1 minute
- Scramble with a spatula until it no longer looks wet
- Stir in cooked vegetables if desired
Notes
Double (or more) all the ingredients to get more quantity
Nutritional Information
Per Batch (~200 g)
Calories: ~250 kcal
Protein: ~12 g
Fat: ~14 g
Carbohydrates: ~20 g
Fiber: ~5 g
Calcium: ~60 mg
Iron: ~3.8 mg
Vitamin E: ~3 mg
Magnesium: ~50 mg
Per Half (~100 g)
Calories: ~125 kcal
Protein: ~6 g
Fat: ~7 g
Carbohydrates: ~10 g
Fiber: ~2.5 g
Calcium: ~30 mg
Iron: ~1.9 mg
Vitamin E: ~1.5 mg
Magnesium: ~25 mg
Sources (2)
- EFSA Panel on Animal Health and Animal Welfare (2023). “Welfare of laying hens on farm.” EFSA Journal 21(2), 7789.
- Krautwald-Junghanns, M.-E., et al. (2018). “Current approaches to avoid the culling of day-old male chicks in the layer industry, with special reference to spectroscopic methods.” Poultry Science 97(3), 749-757.
