This is my go to breakfast and the video explains how I did it in a cast iron skillet. Since it was shot I’ve learned of Dr. Barnard’s concerns on cast iron. So I experimented with other pans and other cooking methods. We don’t use non-stick pans and none of my stainless cookware would release like cast iron. So I’ll give you the cast iron skillet recipe and then a completely different approach as well.
Serves: 1
Prep time: 3 minutes, 10 minutes
Ingredients
1/4 cup garbanzo bean flour (called Besan on Amazon)
1 tablespoon nutritional yeast
1 pinch black salt (Kala Namak)
1/3 cup filtered water
1/2 cup water sautéed veggies of your choice
Directions
Preheat your skillet over medium high heat on stove top. Depending on your pan, you may find a small amount of cooking spray will help later with the release. Spray it on and wipe any excess with a towel or your hand before setting the pan on the stovetop to heat. This will minimize any oil.
While pan is heating mix all ingredients except water sautéed veggies in a small bowl. Use a wire whisk to blend it together. By now your pan should be hot. Pour mix into pan. It should sizzle a little if your pan is at temp. Turn your heat to medium and set your timer for 5 minutes. You want the mix to cook thoroughly before trying to flip it.
While omelette is cooking take any left over chopped veggies and water sauté in separate skillet. I generally try to have some extra chopped veggies from the prior night in a bowl in the refrigerator, so I don’t spend time chopping in the morning. If I have homemade vegan cheese on hand I will use it, otherwise I just go with the veggies. These cook rapidly on high heat and are usually done about the same time as the omelette’s first side.
Flip your omelette with a spatula. It should flip easily as one piece. If it starts to tear, cook it a minute longer and try again. If it still sticks to your pan, you’re probably going to have a veggie scramble. No worries, it is still delicious. That happens to me now and again, especially when I went away from cast iron, since we don’t have non-stick.
Assuming your omelette flips. Put the veggies and any other fillings on one half of the top and then fold over the empty half to cover the filling. Cook 1 minute longer and then slide from pan to plate. It is really good.
I have also been know to make an “egg” sandwich with this. Use homemade bread or Dave’s Killer Bagels some hot sauce and some other toppings, which if fun and delicious too. Have fun and enjoy and don’t stress if it isn’t perfect.
Update
Irene showed me Dr Barnard’s video (this is about 17 minutes long, but really worth watching) on the potential long-term effects of heavy metals on our brain. This included cast iron, so I immediately began looking for another way to make my omelettes. At first I tried our stainless cookware. No matter what I did the omelette stuck to the pan, so I would scrape it off and have a scramble. Not really what I was going for.
So I looked at my stainless baking sheet and quadrupled the recipe and baked at 350°F for 15 minutes in a pre-heated oven. While this is slower, I can now make 4 omelettes at the same time – eat one of them and store the others for later use in the refrigerator. They reheat well in the microwave or oven. I have not tried a skillet. Baking sheets come in all sizes, so you’ll need to figure the amount of the mix that works for yours. It just takes a thin layer (though not too thin) and your baking sheet should not be warped. I bought stainless baking sheets on Amazon a while bake, so check there it you are looking. You want a level amount of omelette across the surface of the pan. I spray mine with cooking spray and wipe the excess out with a paper towel or my hand (which I then wash and dry). I actually like this better than the cast iron, because it makes 4. I don’t flip this because the sheet is very large, but a pre-heated oven cooks the omelette top and bottom way more evenly. I start checking for doneness at around 10 minutes.
During the longer cook time, I do pre-prep for dinner, make coffee, feed the dog, etc. It goes quickly.
If you have any ideas on skillets let us know. Hope you enjoy the “omelette” as much as I do. You’ll love it and the fact that no hens suffered for your meal.