Eggs? That's soooo 2020!
Chickpea Omelet Recipe
3 tablespoons olive oil
2–1/2 cups (300 grams) chickpea flour
3 cups water
2 teaspoons fine sea salt (use 1–1/4 tsp if using table salt)
1 to 1-1/2 cups chopped lightly cooked vegetables OR finely chopped /shredded raw vegetables (We used mushrooms and spinach)
1/2 cup onions and red peppers, minced (optional, but really good)
Herbs (fresh or dried) and spices of choice
Preheat the oven to 450°F. Grease the cups of a 12-count standard muffin tin with oil.
In a large bowl, whisk the flour, water, 3 tablespoons oil, salt and pepper until blended and smooth. Stir in the vegetables (I used 2/3 cup chopped roasted peppers and 3/4 cup steamed kale in the photos) and garlic.
Divide the batter evenly among the prepared cups.
Bake for 12 minutes.
Crack open the oven door to release steam. Close the door and bake for 10 to 15 minutes longer, until golden brown.
Transfer the pan to a wire rack and cool for 15 minutes. Carefully remove the quiche from the pan.
Serve warm or let them cool completely before serving.
Bon appetit! Enjoy your alkaline, organic quiche!