Sep 13, 2016
Fluffy Vegan Omelet… made with Aquabfaba!
Hi all! I’ve been experimenting just a little bit more with aquafaba lately and you know what? It seems there is nothing this ingredient cannot do! Like make an omelet really fluffy. What is aquafaba? Here is the ultimate site that talks all about it: AQUAFABA
You can put anything you like in your omelet, of course. I just sautéed up some veggies and used a bit of vegan cheese. Yum! One thing to know about this recipe is that the consistency is not very similar to an egg omelet. This one is drier and more caky. No worries though. it’s still super good and worth making. But just wait… I have something in the wings that will blow your omelet-loving mind! 🙂
Side note: yep, I’ve been very neglectful of my blog these days… there is just so much going on in other areas of my life at the moment. One such event is my son is getting married in a few weeks! My only child and I am so happy for him. My Mom (a.k.a. Nonna) is here visiting us for the month with more company on the way. I’ve been helping the soon-to-be-newlyweds plan things and will be doing the food—of course! So I haven’t forgotten about you. Just otherwise engaged (no pun intended).
Has it started to cool off in your neck of the woods yet? We are finally starting to feel like fall here. Yay for fall baking coming soon, soon, soon!
Fluffy Vegan Omelete with Aquafaba!
A yummy, fluffy, vegan breakfast treat!
If you haven't yet tried kala namak for your vegan egg dishes, you're in for a treat! It imparts that sulphur, eggy taste that is unmistakable. A little goes a LONG way so be careful. Here is a link to purchase it from my Amazon store if you so desire:
- 3/4 cup chickpea flour (also called besan)
- 2 TBS nutritional yeast
- 1 tsp onion powder
- 1 tsp minimally processed sweetener (I used coconut sugar)
- ½ tsp kala namak (see notes)
- 1/8 tsp turmeric powder
- 3/4 cup unsweetened plant-based milk
- ½ cup aquafaba + ½ tsp cream of tartar
- Blend all ingredients, except the aquafaba and tartar until smooth.
- Pour into a medium-sized bowl.
- In another bowl (med-large) beat the aquafaba with the tartar until stiff peaks form.
- Fold this into the chickpea batter until well combined.
- Cook on the stovetop over medium heat, dropping 1 heaping cupful for each omelet. The batter will spread out on its own. Don't touch it until it starts to firm up around the edges. At this point, GENTLY push the edges in a little just to make them a little thicker. Then WAIT. The less you mess with it the better. It will firm up and become light golden brown on the bottom. This is when the batter is almost completely dry, and when you carefully flip it and cook until the the other side is golden. If it starts to get too dark too soon, turn your heat down a notch.
- After you flip it, pile on your fillings (one side only) and fold the other half over the top of them. Done!