Chances are, you like to keep things simple in the morning. The omelet was always my go-to breakfast before transitioning to a plant-based diet, so when I heard the buzz about an omelet made with garbanzo bean flour, it piqued my interest .
Plant based egg replacements are becoming more well known and can arguably be considered superior. Eggs might as well be considered the "Dr. Jekyll and Mr. Hyde" of the breakfast world. One day they're nature's perfect food, a diet darling full of healthy fat, protein and vitamins, the next day you read that a University study found eggs to be just as bad as smoking cigarettes (due to carotid artery plaque build-up).
[bctt tweet="Eggs might as well be considered the Dr. Jekyll and Mr. Hyde of the breakfast world."]
As with any omelet, vegetables can be added to the batter or they can be folded in. With all the squash and green chili at our Sunday farmers market, I was inspired to create a calabacitas filling. This healthy southwest favorite can easily be made vegan and when paired with our chickpea omelet, you'll have a high protein, fiber rich meal in less than 30 minutes. The final result is an impressive omelet with just the right spongy texture.
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Many thanks to Forever Yong Farm, Hayden Flour Mills and High Energy Agriculture for providing the ingredients needed to make our meal so delicious!
And if omelet flipping is not in your near future, stop by Veg in a Box, a new downtown eatery committed to resourcing only non-GMO ingredients. Their homemade calabasitas is truly a meal within itself. While vegan omelets can be found at The Cup Cafe, Lovin' Spoonfuls, Blue Willow, and Ghini's French Cafe, not everyone sources Non-GMO ingredients, so its important to call and ask. If they don't, I always kindly request they start.