RECIPE: CHICKPEA OMELET WITH CHORIZO AND BEANS

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Here at the BE Hive, we strive to make it easier to choose a meatless meal and to create an easy alternative for both veggie newbs and seasoned plant veterans. We will be trying to share more recipes using our seitan to encourage more meatless Mondays, which, in turn, can maybe turn into meatless months!

For this edition let’s talk chickpea omelets! So easy and packed with plant protein, these are great for breakfast or dinner and can be filled with ANYTHINNGGGGGGG. This time we made a spicy version with our seitan Chorizo. 

Dry:

1 C chickpea flour

1 tsp garlic

2 tsp baking powder

1/2 tsp black pepper

3 T nutritional yeast (notch)

1/2 tsp salt

1/4 tsp turmeric

1 pinch kala namak (optional)

Wet:

1/2 cup ‘milk’

1/2 cup water

Filling:

1/4 C diced onion

1/4 C diced bell pepper

1 clove garlic, minced

1/4 C corn

1/2 C BE Hive Seitan Chorizo

Optional: beans, jalapeno


Mix together your dry ingredients in a bowl.

In a skillet, sauté your onions and peppers with a fat of choice, I used refined coconut oil (unrefined coconut oil will make your whole omelet test like coconut). When soft, add the rest of your filling ingredients and cook till browned. Take filling out of pan, set aside and wipe the pan clean.

Add your wet mix to your dry mix and whisk until no clumps are left. 

Preheat your pan to a medium heat with fat of choice (earth balance would work great here!). Add half the mix (for a real serious, no joke omelet. can also be split into 3 servings) to the pan, cover and turn the heat slightly down. Cook for 3 mins. 

Flip the omelet. 

Once flipped add half your filling on top and, if you want, add your favorite cheese on top. Cover again and cook until set, can be up to 3 mins. It is important to fully cook your omelet, chickpea flour needs to be cooked well or it has a bitter taste.

Uncover and fold your chickpea omelet over.

Top with cilantro, avocado and salsa and TADAAAAA 

EPIC BREAKFAST.