Eggs are not incredible and edible. Chickpea flour is incredible and delectable.
My husband has been doing a lot of breakfast meal prep recently, and in an effort to not let him out “adult me”, I decided I should do the same. These vegan mini Greek omelettes are perfect for breakfast anytime, they are so delicious hot and right out of the oven, but they are also excellent for meal prepping. You can make a bunch ahead of time, and they reheat so well. I have just been throwing one in the oven in the morning, putting on some clothes, and then my breakfast is ready!
Let’s talk pan recommendations! I was given an amazing opportunity to try out a silicone pan from Farm Table Chef! It is legit the best silicone pan I have ever used, these mini omelettes popped out so easily and perfectly! I have tried so many pans where the baked item gets stuck all in the pan, even though I know they are “supposed” to “pop right out”. I had actually given up hope on using silicone for baking until now. Here is the link to the muffin pans. You probably are going to want these.( I am not getting paid for this opinion, and this is not an affiliate link.)
So, if you don’t have a silicone pan, or can get one at this time, these mini Greek omelettes will work just fine in a regular muffin tin. You just need some non stick spray and then you should be able to flip them out or pop them out with a fork!
These vegan mini Greek omelettes are filled with protein to get your day started right. A chickpea flour mixture perfectly mimics scrambled eggs, and it tastes so damn delish! Caramelized onions, kalamata olives and roasted red peppers stud these fluffy, eggy, muffins! Salty a little sweet and incredible.
This is the perfect on the go or lazying around breakfast. It can be hand held for when you are in a hurry, or eaten with a fork all fancy like when you have more time! Either way, these are the best vegan omelettes ever!
Vegan Mini Greek Omelettes
- 1/2 a Sweet onion, sliced thin
- 2 tsp. Olive oil
- 1 Tbsp. Agave nectar
- 1 C. Chickpea flour(garbanzo bean flour)
- 1 C. Water
- 1/2 tsp. Baking powder
- 1 Tbsp. Flax meal
- 2 Tbsp. Nutritional yeast
- 1 tsp. Turmeric
- 1/2 tsp. Salt
- 1/4 tsp. Black pepper
- 1/2 tsp. Garlic powder
- 1/3 C. Kalamata olives, chopped
- 1/4 C. Roasted red peppers, chopped
- Preheat oven to 350 degrees.
- In a cast iron skillet or non stick pan, heat the olive oil on medium. Then add the sliced onion. Saute until the onions become translucent. Then reduce heat to low and saute, stirring frequently until they start to become brown. Now add the agave. Stir and continue to saute on low until they are all brown and caramelized. This should take about 10 minutes or so. Once the onions are caramelized. Remove from heat.
- Now, in a large mixing bowl. Whisk together the chickpea flour and water until smooth. Then whisk in the baking powder, flax meal, nutritional yeast, turmeric, salt, pepper and garlic powder. Whisk until fully combined.
- Now add the caramelized onions, chopped olives and chopped roasted red peppers to the chickpea omelette mixture. Stir to combine.
- Now spray a muffin tin with non stick spray. Fill the muffin cavities about 3/4 of the way. It should make about 8-10 mini omelettes.
- Bake the omelettes at 350 degrees for 18-20 minutes or until they are firm and a toothpick comes out clean.
- Let cool for a few minutes. Pop out and serve immediately, or let cool, then put in the fridge and reheat for breakfast during the week!