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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!

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 Omelette
Author Bunny

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

  1. In a bowl, add first 7 ingredients and mix together. Then add water and mix until fully combined.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Top omelette with optional toppings like avocado, cilantro, hot sauce, etc. Enjoy!!