When I have some extra time in the mornings, Chickpea Omelets are a delicious way to start my day.
When I’m craving a really hearty breakfast, or if I need a post workout meal, the chickpea omelet really fits the bill. I save this one for the weekend because it can be a little time consuming. I referenced the chickpea omelet in my previous post. But now, I’ll go into a more step-by-step preparation.
The beauty of this recipe is that you can choose the veggies you like. My favorites are any colored peppers (usually it’s whatever is left in the vegetable drawer), spinach or kale, and tomato. The first step is to heat your pan, I use the copper red skillets. I also cook without any oil. After the pan is hot, add your veggies and saute, if they start to stick, you can always add a little water to the pan. While the veggies are cooking, you can mix up your chickpea batter. In a small bowl, add 1 cup of chickpea flour, 1/3 cup of nutritional yeast, 1/4 t. each of baking soda and baking powder, and the any dry seasonings you like. This is very important, as it can be very bland with out any seasoning. I used garlic powder, oregano, Aleppo pepper and some zatar. I am sort of a Penzey’s Spices addict. Add in 1 cup of water and blend well. In a separate skillet, pour in the batter, as you would a pancake. There should be enough batter for 2-3 pancakes, depending on how thin your pour is. Watch them carefully, and flip when the underside is brown. Cook a few more minutes then remove to a plate. Add your cooked veggies to one side and then fold over like an omelet. At this point you can add some fresh tomato slices, some Cholula hot sauce is good too. Make them your own and enjoy!
Batter in the hot pan
A perfect “flip”
Browned on both sides
Filled with all my favorite veggies
During the work week, my foolproof breakfast is a bowl of savory steel cut oats.
Almost every Sunday, I do some batch cooking of the foods that I use most during the week. Usually, it’s a pot of brown rice, some steamed broccoli and always a pot of steel cut oats. I think my next post will be devoted to batch cooking. Steel cut oats are a terrific whole grain and they are so very filling. They can be prepared in advanced, kept in the fridge, and then portioned out and reheated whenever you want them. To make the savory oats, I add the cooked oats to a bowl, add in some already steamed, cooked kale, a few spoonfuls of nutritional yeast, a few shakes of turmeric and a few shakes of everything but the bagel seasoning (from Trader Joe’s) Cover the bowl and microwave for 2 minutes. Add some chopped fresh tomatoes and few shakes of Cholula or whatever hot sauce you like and there’s breakfast!
Start with steel cut oats
Kale is always a good idea
A sprinkle of nutritional yeast and turmeric
Chopped tomatoes are always tasty
Voila! Savory Steel cut Oats
That’s breakfast at my house most days. I hope this inspires you to expand your routine and include some new foods. Next time, we’ll talk batch cooking. Leave me a comment if you’ve got any suggestions for future posts. I’ll see you back in the kitchen soon.