Chickpea Omelette Breakfast Sandwich

This breakfast is not only delicious, easy, and incredibly nourishing, but it provides an excellent opportunity to use up extra veggies you have on hand! The savory omelette and cream cheese, spicy chili garlic sauce, and sweet maple syrup together are a breakfast home run.

As it usually seems to go, this recipe was born out of just throwing together what I had on hand and unintentionally manifesting a masterpiece. While most recipes need two trials, I have noticed, to be top notch and ready to share, this one was fantastic immediately.

I was never much into eggs, but when I did eat them, it was to make some kind of breakfast sandwich or omelette. Lately, I have been experimenting more with chickpea flour, and ya’ll, I am pleased. My obsession with chickpeas themselves has already reached an advanced threshold, but chickpea flour opens up a WHOLE NEW WORLD.

Rich, tasty, comforting, high-protein — just a few of the words I would use to describe chickpea flour’s role in a recipe. Pictured here is the omelette’s before and after upon cooking in the pan — it’s not even as golden as it could be, but my mouth is watering nonetheless. Needless to say, this has entered my regular breakfast rotation.

This is like a gluten-free pancake you do not need to feel any guilt over (of course the bread contains gluten, but you can fix that by tracking down some gluten free bread).

Another thing I’ve been doing lately is combining sweet, savory, and spicy flavors into as many meals as possible, and I can guarantee those recipes will be headed your way. For now, please enjoy this final photo of the sandwich open-faced, and of course, the recipe itself!

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Chickpea Omelette Breakfast Sandwich

Sauté Queen

This breakfast is not only delicious, easy, and incredibly nourishing, but it provides an excellent opportunity to use up extra veggies you have on hand! The savory omelette and cream cheese, spicy chili garlic sauce, and sweet maple syrup together are a breakfast home run.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Breakfast

Cuisine American

Servings 1

Calories 469 kcal

Equipment

• Small mixing bowl
• Small nonstick pan (ideally 8 inch)
• Spatula
• Toaster
• Small plate

Ingredients

  

For the omelette

• ¼ cup chickpea flour
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp turmeric
• 1 tsp ground ginger
• ¼ tsp kosher or sea salt
• ¼ – ⅓ cup plant milk of choice*
• 1 tsp chili garlic sauce
• 2 tbsp diced red onion
• 2 tbsp red cabbage**

For the sandwich

• 2 slices multi grain bread toasted
• Vegan butter*** for spreading
• 1 handful cilantro
• Chili garlic sauce for spreading
• Vegan cream cheese**** for spreading
• Drizzle of maple syrup

Instructions

 

• Preheat a small nonstick pan on medium heat. Mix together the omelette dry ingredients (flour – salt) in a medium bowl, then add remaining omelette ingredients and mix well. (Depending on the amount of veggies you use, you will need more or less plant milk – feel free to experiment to achieve a batter-like consistency – not too thick and not too runny).
• When omelette is assembled and the pan is hot, add the omelette to the pan, and use the spatula to spread the mixture evenly across the surface.
• Toast the 2 slices of bread to your liking. Meanwhile, wash and roughly chop your desired amount of cilantro (I used a healthy handful here) or other green which you have on hand. Check on the omelette, and flip to the other side once it is golden brown on the underside.
• When the bread slices are finished toasting, place them on a small plate and spread vegan butter to your liking over one side of each piece. Flip the pieces over and spread cream cheese on one slice, and chili garlic sauce on the other slice.
• Dry the cilantro, and place the handful on top of the cream cheese slice. Once the omelette is golden brown on the second side, fold it in half with your spatula, and use the spatula to place it atop the chili garlic bread slice.
• Drizzle maple syrup to your liking over the omelette. Combine the two sandwich halves together with the omelette slice on the bottom. Cut in half, and enjoy!

Notes

* For the plant milk, I used coconut. My favorite brand is SO Delicious — it is true to the brand name and not loaded with sugar like some other brands. 

** Red cabbage is usually only available in mass amounts. If you are not planning to use red cabbage in any other recipes, I would recommend using a different vegetable here in its place, or omitting the veggie entirely and using 1/4 instead of 1/3 cup plant milk.

*** I am addicted to the brand Earth Balance for vegan butter — cannot taste the difference from dairy butter, and it behaves exactly the same in cooking.

**** The vegan cream cheese I used was Kite Hill’s “cream cheese with chives.” I feel it is the best vegan cream cheese on the market. 

Keyword chickpea, cilantro, cream cheese, easy, gluten free, indulgent, maple, nutritious, omelette, sandwich, spicy, toast, veggie