Bac’n, Cheddar, and Onion Omelette

DSC_0540So – how about a great brunch idea for a holiday weekend?  I know there is a lot of controvesry over even having a holiday named after Columbus, but all that aside, who isn’t happy for a day off and another excuse to have brunch?  I love brunch – it’s my favorite meal!  And I always loved omelettes with all the fixings and oozing with cheese.  Think vegans can’t have that?  Think again!  Enter the chickpea omelette.  There are lots of recipes online for chickpea omelettes and they are all wonderful!  I tweaked them and came up with this recipe that incorporates all of my son’s favorite things.  Since he was home from college for the weekend, I decided to make his idea of a perfect omelette.  You can put anything in the omelette that you like.  Mushrooms, peppers, tomato, capers, spinach – anything really!  While tofu scramble may technically taste more like eggs, because this is so reminiscent of the look and shape and texture of an omelette, it is amazing and it tastes great as well!  It is also so easy and quick to make!!

  • 1/3 cup chickpea flour
  • 1/4 t turmeric
  • 1/2 T nutritional yeast
  • 1/4 t baking powder
  • salt and pepper to taste
  • 1/3 cup + 2 T water
  • 2 t oil for cooking
  • 2 T chopped onions
  • 2 T chopped tempeh bac’n
  • 3 T shredded vegan cheddar, such as daiya

Combine first six ingredients in a small bowl.

Heat oil over medium high heat in an 8″ non-stick pan.

Pour batter into pan.  Sprinkle onions, bac’n, and cheese on top.

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Cook 5 minutes.

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Fold in half and cook another 2 minutes.

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Serve immediately.

Serves 1

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