Omelette are delicious and versatile, but the cholesterol can add up quickly pending how many eggs you eat in a sitting and how frequently. The solution? A vegan garbanzo bean omelette! Although I do enjoy eggs, it’s been two years that I have also been making vegan omelettes. With seasoning and mixings, they are just as good as eggs, if not better. Plus, since we’re using garbanzo bean flour (aka chickpea flour), they pack in a lot of protein for your buck! Incorporating more beans and legumes into your dietary lifestyle is so important so this garbanzo bean flour omelette is a great choice!
The possibilities are endless when it comes to omelettes but today I’ll be showing you how to make a zaatar-spiced omelette filled with avocado and harissa pepper sauce. This Mina Harissa moroccan-style pepper sauce is the perfect addition to an omelette. It adds such a great spicy kick to the dish. You can purchase it in Canada at your local IGA, Avril, Adonis and Highland Farms.
Here’s what you’ll need!
Zaatar-spiced omelette (serves 1)
- 1/4 cup garbanzo bean flour
- 1 tbsp zaatar spice
- a pinch of oregano
- salt and pepper to taste
- 1/2 cup water
- 1/2 avocado
- Mina Harissa pepper sauce
- In a bowl, combine all the dry ingredients.
- Pour in 1/2 a cup of water and whisk until it is a thin, smooth consistency with no lumps.
- On a skillet greased with coconut oil, cook the omelette for 2-4 minutes.
- Once cooked, add half of a mashed avocado and Mina Harissa pepper sauce on one side of the omelette. Fold the omelette in half an voilà!