I sure outdid my self with this alkaline vegan omelet (omelet) recipe. I used ingredients from Dr.Sebi's food list. Although, I am not 100% plant-based, due to my lack of planning and laziness Lol. No judgment, I’m only human.
I started out with crushing 1 cup of boiled chickpeas. Then I added it to my mini magic bullet blender. In a blender, I added 4 heaping teaspoons of chickpea flour (any gluten-free flour may work). Along with 1/2 cup of water. The consistency was similar to beaten eggs. Let rest as, heat up the cast iron pan under low medium heat. The best thing about the cast iron pan, it doesn't require lots of oil for frying the omelet. I chopped the toppings of red onions, bell peppers, cherry tomatoes, and my leftover herb-seasoned portabella mushrooms.
Now it’s time to add the chickpea mix onto the cast iron skillet. Gently, I started pouring at the center. This would allow the liquid mix to spread out. Similar, to that of pancake.
Cook for 6 minutes. The face of the omelet starts to form small holes and bubbles up. (Recipe Below) This indicates it is time to add the toppings.
Let the omelet continue to cook. The bottom should be golden brown. Fold both sides of the omelet, so that the heat can cook the toppings a little more. If you desire you can flip it over.
Omelet with toppings
Alkaline Vegan Omelette Recipe
1 cup cooked chickpeas
4 heaping teaspoons chickpea flour
1/2 cup spring water
1/4 cup kale, chopped
3 teaspoons red onions
1/4 cup portabello mushrooms
1/4 cup diced cherry tomatoes
1/4 cup bell peppers
Dash of sea salt
Dash of sage powder
Dash of dried
Follow the directions above or view the video.