Breakfast Recipes

Chickpea Flour Omelette

 by Natalia Moyano, as a part of her Division III project at Hampshire College. 

(serves 2)


Chickpea batter

  • ¾ cup of chickpea flour
  • ¾ cup + 1 tbsp. unsweetened fortified soy milk (or any other fortified plant milk)
  • 2 tsp. apple cider vinegar
  • ¼ tsp. turmeric powder
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ¼ tsp. baking soda
  • 1/8 - ¼ tsp. sea salt to taste

Stuffing options

  • 2 garlic cloves minced
  • ¼ red onion (chopped)
  • ½ cup tomatoes (chopped)
  • ½ cup small broccoli florets
  • 2 tbsp. cilantro (or as desired)


  1. Whisk together the chickpea batter ingredients, so that it’s easy to pour. Let it sit.
  2. Sauté the garlic and red onion using a non-stick skillet. Add the broccoli to soften. Remove from the heat.
  3. In a different heated non-stick skillet, add a little olive oil and pour have of the batter. Add the stuffing vegetables on top of the batter, and wait until it bubbles and firms up along the edges. Approx. 2 min.
  4. Add salt and pepper to the stuffing and fold over one side to cook for another 2 minutes. Cover with the lid and turn off the stove, and allow to steam for 5 to 7 minutes.
  5. Serve and garnish with the fresh cilantro. Enjoy!