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.

Omelet Batter

• 1 cup chickpea or garbanzo bean flour*
• 1 cup water
• 1 tbsp nutritional yeast*
• 1 tbsp avocado oil*
• 1 tsp lemon juice*
• 1 tsp garlic, minced*
• 1 tsp onion, minced*
• 1/4 tsp turmeric*
• 1/2 tsp sea salt
• 1/8 tsp baking powder

1. Mix all the dry omelet ingredients together.
2. Add liquids, mix well. Pour batter into heated, oiled skillet. Allow to cook approximately 3 minutes, or until it bubbles and the edges begin to firm up.
3. Flip omelet onto the other side and allow to cook another 3 minutes.
4. For a more moistened version, cover while cooking.

Calabacitas Filling

• 1 yellow squash*
• 1 zucchini*
• 1 red onion*
• 1 green chili*
• 1 tomato*
• 1 tbsp avocado oil*
• 1/2 tsp sea salt
• 1/4 tsp black pepper*

1. Dice all vegetables and saute in oiled skillet on medium heat for 5-8 minutes.
2. Add seasoning and serve folded into chickpea omelet.