On a beautiful, balmy Texas winter Saturday morning, or more like brunch time, we made a breakfast favorite – Omelets!
These aren’t your standard egg variety, but made with chickpea flour or besan.
Cooks in India have been using besan for centuries to create crepe-like batters.
The addition of turmeric adds the yellowish color and also helps in the digestion of the chickpea protein.
After making an egg-like liquid of besan, spices, salt and water, you pour it into a nonstick skillet or our favorite, a lightly oiled, well seasoned, cast iron one on medium heat. Cook until bubbles appear, then flip and then add your veggies. We like roasted red peppers, mushrooms, zucchini etc. We also added some organic white cheddar. Italian parsley makes a nice garnish.
It’s served with tater pups and a Valencia orange slice.
A nice way to end your morning 🙂