On occasion, I get this urge to have an omelet for breakfast. Or lunch. Or some other odd time. I’m usually unwilling do an egg omelet. Being vegan by choice, I attempt to resist these strange urges.
Resisting doesn’t make the omelet urge go away.
We explored the world of tofu omelets. They were quite acceptable, until we discovered Gloria doesn’t tolerate soy. Food intolerances are common in our family. Both our daughters have several, and Gloria is hypoglycemic. Preparing four different meals was a big job, until Gloria said, “We are now a one menu family!” She loved her new challenge – find foods we all could tolerate and enjoy.
Gloria had set the standard. I followed her lead. “We are still a one menu family, which now includes no soy!”
My declaration did not end my occasional urge for an omelet.
One day, during a phone conversation with my older daughter, Jill, she casually mentioned making a garbanzo omelet. My ears perked up! I asked for the recipe.
Her response, “A recipe? What’s that? I can give you a list of ingredients.”
I’ve heard Gloria ask her the same question. I’ve watched Gloria, happy as a child at Christmas, scribble on a piece of paper. I’ve looked at that paper . . . a list of ingredients. I’ve tasted the delicious results. If Gloria could do it, so could I.
Going to the kitchen, I mixed garbanzo flour with water, salt, garlic, and turmeric with some. It was thick . . . way too thick to pour. I added more water. Fried it. The crumbly product was marginally edible.
Later on the phone with my younger daughter, April, I talked about my attempt at a vegan omelet. She’s a good problem solver.
“Daddy,” she said, “try adding some lentil flour. It’s a good binder.”
I added lentil flour. She was right. Less crumbly. But, more gummy. On the good side, the taste improved. I made my omelet recipe on days I fried potatoes for breakfast. After testing a small amount for an omelet base, I poured the rest over my potatoes for something like a tortilla de patatas (Spanish omelet). Each time I got closer to my goal.
Then one morning Gloria said, “I’m going to take a whack at your omelet recipe.”
I hovered near.
Nothing I’d done was sacred to her. My recipe was little more than a list. However, now and then, she asked a question. As I watched, I had more ideas and made suggestions. Some she accepted; others she ignored.
We’re still improving our recipe, but think it’s good enough to share.
In the photo below, I topped the omelets with mild salsa and sliced avocados. I served them with a side of sage seitan patties and freshly made apple sauce.
“Did I hear you call breakfast?” Gloria asks.
- Omelet mix
- ½ cup garbanzo flour
- ⅓ cup lentil flour
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
- 1 teaspoon anise seed (optional)
- 1 cup water
- 2 tablespoon olive oil
- 1 tablespoon Maggi sauce (soy sauce may be substituted)
- 1 tablespoon lemon juice
- 1 grated carrot
- 1 cup finely shredded cabbage
- 2 medium yellow crook-necked squash, cut in half lengthwise and sliced
- 1 large green pepper
- 1 medium onion
- 1 clove garlic
- Last Minute
- ¾ teaspoon black salt
- ¾ teaspoon baking powder
- Combine the Omelet mix ingredients, stirring vigorously. Let stand for about 30 minutes.
- Stir fry the vegetables. You'll need about 3 cups.
- Near the end of the 30 minutes, dissolve the black salt in about 2 tablespoons of water. Carefully pour the black salt solution into the omelet mixture, being careful to not transfer any grit.
- Add the baking powder to the mixture.
- Heat a cast iron griddle heated to medium heat. Oil griddle with grapeseed oil. Spread ⅓ cup omelet mixture into a thin circle. Cook for about 2 minutes. Carefully loosen the omelet.
- Spoon ½ cup of vegetables on half of the omelet and fold over the other half. Transfer to a cookie sheet and place in the oven heated to 275 degrees F to hold until the others are cooked.