Chickpea ‘Omelette’ with Green Beans & Mushrooms
Great for breakfast, lunch, or even dinner! Also a fun recipe to surprise your non-vegan friends with. The dijon sauce makes it even yummier in my opinion.
• ½ cup chickpea four (I used Bob’s Red Mill)
• 1 tablespoon ground flax meal
• ¼ teaspoon turmeric (optional, but adds color!)
• ½ teaspoon baking powder
• ¾ cup water
• salt to taste
• 1 tablespoon nutritional yeast (optional)
• 1 pound french green beans (I only use about ¼ of this for the recipe, but save the rest for snacking)
• 1 ½ tablespoons olive oil
• ½ cup sliced mushrooms (any variety works but I used cremini)
• ¼ teaspoon sea salt
• black pepper to taste
• 1 tablespoon dijon mustard
• ½ teaspoon lemon juice
1. Preheat oven to 400 degrees F.
2. Toss green beans in a large bowl with 1 T olive oil, salt, and pepper.
3. Transfer to a large baking tray and place in oven for about 35-40 minutes, or until at desired tenderness.
4. While beans are roasting, mix dry chickpea ingredients in a medium mixing bowl. Add water and whisk until there are no flour clumps. Let rest for 15 or so minutes, so that the mixture thickens.
5. In a medium skillet, add remaining ½ t olive oil and mushrooms. Sauté at medium heat until slightly browned, then transfer to a plate.
6. Once green beans are done, spray the skillet used for the mushrooms with non-stick cooking spray or olive oil to make the omelette. Heat skilled at medium heat.
7. Gradually add all of the chickpea mixture, until entire skillet is evenly coated. Cook for about 5-7 minutes (If the omelette is thicker, it will need more time to cook).
8. Add mushrooms and desired amount of green beans to one side. Carefully flip one side of the omelette, and cook for another 5 minutes or so (Again, depending on thickness).
9. While the omelette is cooking, mix dijon sauce in a small cup.
10. After the chickpea 'omelette’ is cooked through, transfer onto the plate used for the mushrooms. Add any final touches (nutritional yeast, pepper, salt, sauce on top), and serve!