Theres nothing like enjoying a diner-style breakfast in the comfort of your own home! Especially when it’s a lot healthier and tastier!
This baby is loaded with deliciously tender broccoli, fresh arugula and smothered with vegan provolone. This juicy omelette is also made with chickpea flour, which means it’s protein-packed! So, if anyone asks where vegans get there protein, you can tell them, “Omelettes!”. Ha!
I hope you all enjoy this recipe as much as I do! If you do try it out, don’t forget to let me know! Drop a comment, rate my recipe or find me on Instagram and Facebook!
Cheesy Broccoli Omelette (V/GF)
This baby is loaded with deliciously tender broccoli, fresh arugula and smothered with vegan provolone. This juicy omelette is also made with Chickpea flour making it gluten-free and packed with protein!
Ingredients
- 1/2 cup chickpea (garbanzo bean) flour
- 1 tbsp nutritional yeast
- 1 tbsp ground flax-seed meal
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp paprika *optional
- 1/4 tsp turmeric
- 1/2 cup water
- Handful of broccoli florets
- Handful of fresh arugula
- Vegan cheese of choice- shredded it sliced is fine! (I used follow your heart’s provolone slices)
- Olive oil or coconut oil (for cooking)
- Salt and pepper to taste
Instructions
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In a bowl, add first 7 ingredients and mix together. Then add water and mix until fully combined.
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Heat a touch of oil in a medium sized frying pan over medium-high heat. Once oil is hot, add a handful of broccoli and sauté until slightly browned and tender, about 5 minutes. Season with salt and pepper to taste. Transfer cooked broccoli to a bowl and set aside.
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Reduce heat to medium and add another touch of oil to the pan. Then add the ‘egg’ mixture. Immediately place cooked broccoli on half of the ‘egg’ mixture. Top the broccoli with some arugula and vegan cheese.
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Cover pan and let cool until the top part of the mixture is no longer runny. Gently fold the bare half of the omelette onto the half with veggies.
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If the omelette is too packed for the omelette to stay folded, take a small and clean frying pan and let the bottom of it sit on top of the folded omelette for just a minute or so. The omelette will stay perfectly folded after that.
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Top omelette with optional toppings like avocado, cilantro, hot sauce, etc. Enjoy!!
Happy with this recipe? You might like my Scrambled Chickpea Breakfast Burritos or my Mediterranean Chickpea Flour Omelette!
