Mushroom and Tomato filled Chickpea Omelet

Author: Recipes_kw
No ratings yet
Prep Time 30 mins
Cook Time 7 mins
Total Time 37 mins
Course Breakfast
Cuisine American, Mediterranean
Servings 2 servings


  • Stove


  • 7 mushrooms sliced
  • 2 tbsp scallions sliced
  • 5 cherry tomatoes halved
  • 1 1/4 tsp Himalayan black salt divided
  • 1 cup chickpea flour
  • 2 tbsp tapioca starch
  • 1/8 tsp turmeric powder
  • 2 tbsp cilantro
  • 3/4 cup unsweetened plant-based milk
  • 1 tsp Earth Balance butter


  • Heat pan to medium temperature then add mushrooms, scallions, and tomatoes. Sprinkle with 1/4 tsp of salt to taste.
  • After mushrooms and tomatoes soften set aside while you mix your chickpea omelet.
  • In a separate bowl whisk chickpea flour, tapioca starch, remaining salt, cilantro, and turmeric powder. Slowly add plant-based milk, whisking till smooth.
  • Heat a second pan with Earth Balance butter to medium high heat making sure butter covers bottom of pan. Pour half of batter in pan for 2 smaller omelets or all of batter for one large omelet.
  • Cook omelet for 3 to 4 minutes or until underneath of omelet is a nice golden brown, flip and cook for another 2 to 3 minutes.
  • Transfer omelet to plate, fill with mushroom and tomato mix, and fold it over. Enjoy!

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