For the Sandwich:
Gluten-free bread or English muffins
Avocado slices (optional)
Vegan cheese (optional)
Hot sauce or condiment of your choice (optional).
Instructions
1. Prepare the Omelette Mixture:
In a mixing bowl, combine chickpea flour, flax meal, nutritional yeast, salt, and pepper.
Gradually add water while stirring until the mixture reaches a creamy, smooth consistency. Adjust the amount of water as needed to achieve the right texture.
2. Sauté the Veggies:
Heat olive oil in a non-stick pan over medium heat.
Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant.
Add the diced bell pepper and tomato, cooking until they soften.
Stir in the chopped spinach and cook until wilted. Remove the veggies from the pan and set aside.
3. Cook the Omelette:
In the same pan, pour the chickpea/flax mixture, spreading it out evenly.
Allow the omelette to cook for a few minutes until the edges start to set.
Add the sautéed veggies on one half of the omelette, then fold the other half over the veggies.
Cook for another couple of minutes until the omelette is fully cooked and slightly golden. Remove from the pan.
4. Assemble the Sandwich:
Toast the gluten-free bread or English muffins if desired.
Place the omelette on one slice of bread or muffin half.
Add avocado slices and vegan cheese if using.
Top with the other slice of bread or muffin half.
5. Serve:
Cut the sandwich in half and serve warm. Add hot sauce or your favorite condiment for an extra kick.
Additional Tips
Texture of the Omelette: The amount of water can be adjusted to make the omelette thicker or thinner, depending on your preference.
Veggie Variations: Feel free to experiment with different vegetables like mushrooms, zucchini, or kale.
Storage: The omelette mixture can be prepared ahead of time and stored in the refrigerator for a quick breakfast option.
This gluten-free breakfast sandwich with a chickpea/flax omelette is a great way to start your day with a boost of protein and plenty of flavor. Enjoy it as a hearty breakfast or brunch option!
Nutritional Information (Per Serving).
Calories: 350-400 kcal
Total Fat: 15-18g
Saturated Fat: 1.5-2g
Cholesterol: 0mg (vegan recipe)
Sodium: 300-400mg
Total Carbohydrates: 40-45g
Dietary Fiber: 6-8g
Sugars: 5-7g
Protein: 10-12g.
Key Nutrients
Vitamin A: Provided by spinach and bell pepper.
Vitamin C: Provided by bell pepper and tomato.
Calcium: From nutritional yeast and plant-based ingredients.
Iron: From chickpea flour, spinach, and nutritional yeast.
These values are estimates and can vary. Adding additional toppings like avocado or vegan cheese may alter the nutritional content. This sandwich offers a good balance of macronutrients and is a great source of plant-based protein and fiber.
