Chickpea omelet (vegan, gluten-free)
Let us all retrieve the tiniest violins and play a very sad song in mourning….
let it be known that I haven’t had eggs in two weeks.
If you know me, eggs are my favorite food in the entire world. With the exception of when P was a baby and we were trying to figure out her reflux triggers (it was about 8 weeks of zero dairy, gluten, eggs, soy, nuts, gassy veggies, and it.was.horrible), I’ve had at least one egg per day, some times as many as three, for hmm maybe 15 years? A long time. A very long time.
If I’m hungry, I scramble eggs and add hot sauce, possibly throw in a tortilla and it’s everything I could ever want.
When I started researching foods for gallbladder health, eggs came up as a top food to avoid in every single article I read. Apparently the gallbladder hates eggs. And hates me. Since I’m trying to get these polyp things to go the F away, I couldn’t do it without getting rid of eggs, at least for now. Maybe if I get my ultrasound and they’re gone (or at least the same size), I can live my life again. But until then, I’m feeling pretty anxious about everything. Mostly I’m just trying to eat way more produce, eat less inflammatory foods (so really minimizing gluten and dairy), and drinking a ton of water. I’m juicing, I’m taking supplements, I’m saying prayers. And I’m really, really missing eggs.
Breakfast is obviously my favorite meal in the world, and it’s a celebration of eggs. You can’t look at a breakfast menu without seeing beautiful egg creations like omelets, benedicts, and frittatas. The Pilot and I went out to brunch at Prep & Pastry, and I was trying to figure out what I was going to eat. I thought if anything, I could ask for some chicken sausage, breakfast potatoes, and some fruit.
Then, I saw a chickpea scramble on the menu and decided to go for it. I fully didn’t expect it to fill the void of eggs but I was pleasantly surprised. It had SO much flavor and was a perfect substitute for an omelet. It made me feel just as satisfied and happy, and zero weird stomach pain afterwards, so wins all around.
I asked Kyle if I could post the recipe here on the blog, and thankfully he said to go for it.
That was kind of a long story, but here’s the famous Prep & Pastry chickpea scramble. 😉
Veggie friends, egg-loving friends, gluten-free friends, everyone needs this in their life.
Here’s how it works:
You mix two parts chickpea flour to one part nutritional yeast. Add some veggie broth and whisk it until you have the texture of pancake batter.
Saute your favorite veggies for the filling. I used a mix of cherry tomatoes, artichoke hearts, spinach, bell pepper, kalamata olives and spinach. Set aside.
Heat a large pan to medium heat and add your chickpea batter. Scramble a bit, just like you would an egg. When it’s almost finished, add the veggies back to the pan and incorporate. Serve with fruit and or breakfast potatoes!
It’s also awesome omelet-style. Just cook like a pancake, flip, add your filling, then fold in half.
(I made some breakfast sweet potatoes that were bomb.com)
There ya go!
So tell me, friends: what’s your favorite egg-free high protein breakfast? I’ve been doing lots of smoothies, chia puddings, and this is weird: dinner leftovers. I totally had chicken and veggie soup for breakfast last week and it hit the spot. 😉
xo
Gina
PS. Scottsdale friends: the Scottsdale Prep & Pastry opens at Fashion Square THIS MONTH! Get ready for the best brunch of your life.
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This is eggs-actly what I need in my life since I’m egg-free at the moment also. And yep, I played my tiny violin for both of us over that sadness! Thank you so much for this recipe, can’t wait to whip it up!
the saddest “goodbye eggs’ song there ever was. i hope you love this recipe, too
Thank you for this! I have also given up eggs for health reasons (and have noticed a huge difference), but I really miss them as a breakfast option. I’ll definitely be making this.
please let me know what you think! as much as i miss eggs, i absolutely feel better not eating them
I love dinner leftovers for breakfast! The best being pizza (of course) lol! Make overnight oats! If you have almost empty peanut butter or nutella jars, they come delicious in them bc you get to scoop up all the goodness at the bottom. My recipe: 1/2 cup oats, 1/2 cup almond milk, tablespoon maple syrup, handful of craisins. refrigerate overnight and top with favorite berries and nuts in the morning
pizza is my favorite leftover for breakfast, too! love overnight oats- thank you for reminding me of this awesome staple
Love this idea! I’ve been looking for egg-free savory breakfast recipes that are nut-free and this looks fabulous. Thank you for sharing!
hope you love it! <3
Got a question for you, friend. Are you on any hormonal BC? Apparently, the gallbladder is sensitive to hormones (info I learned courtesy of a friend who’s an MD in Poland) and there’s tons of cases of gallbladder woes in women with IUDs (I’m planning to swap to copper because of this.) I remember you saying an IUD was not for you, but it did make me wonder.
Just food for thought.
that is so interesting!! i’m not on any birth control, but i can absolutely see how it’s all tied together. i wish i knew what the heck caused these polyps. the surgeon said in most cases they’re cholesterol deposits but how did they get there??
Ah, thank you for this! Our son is allergic to eggs, and it has been very sad without them. I have fantasies about going to diners for breakfast! Fortunately, he doesn’t know what he’s missing out on yet, but he will 🙁
We do a lot of lunch/dinners with chickpea flour, but this is a nice breakfast option!
i hope he likes this one! that’s such a bummer about the allergy.
I’ve been making cashew or almond milk yogurt in the instant pot, and having it with blueberries, cinnamon, flax meal and pumpkin seeds (I’m trying out seed cycling). It’s so good! Or I make my own muesli-a mix of coconut, chia seeds, pumpkin seeds, almonds, raisin and cinnamon and serve it with almond or hemp milk.
ohhh do you have a recipe for the yogurt??
Have you tried pudla? It is VERY similar to what you made, only it is usually spiced with more indian flavors. It might be fun looking up recipes to play around with, maybe serve with a little chutney with veggies.
Another vegan trick is to use kala namak, or black salt. It adds a little bit of that eggy sulfur smell. Some people love it, but some people HATE it. So I would start small if you want to try it out.
Please consider adding black salt to your “eggs” next time. No egg replacer is complete without it. Trust me. Add as late in the cooking process as possible, as the flavor can cook out.
Also. Since, if you are going for optimal health, breakfast should be the largest meal if the day, having dinner foodid for breakfast is a great thing. We love it and have been alternating breakfast foods and super foods at breakfast foroor about 40 years now.
I would be very sad if I couldn’t have eggs. My favorite is runny eggs so it was a long 9 months when I was pregnant. My sister-in-law asked what she could bring me in the hospital right after I had my son and the only thing I could think of was a dippin’ egg. I typically like my eggs for supper but any time of day is good for eggs. I have been making your protein oatmeal bake and it’s so good and nice to be able to make on the weekend and have for the week.
I can’t wait to try this!!! I love eggs and everything about it!!! But having alternatives sounds good too!!
This wonderful egg-free omelet is easy to make and is good for breakfast, lunch, or dinner.