Unlike most of my recipes this one is not super low carb., but I have had requests for some egg free recipes and for recipes using Kala Namak (black salt) so I created this recipe. This is a delicious alternative to egg omelets if miss the flavor of eggs but can not, or choose not to eat them.
The Kala Namak (black salt) in this recipe has a wonderful eggy flavor and if it isn't available where you live you can order it online. It is actually pink in color once ground not black like the name suggests. You don't want Hawaiian Black salt that has activated charcoal for coloring, as it won't give your omelet the wonderful egg flavor Kala Namak will.
Feel free to use whatever filling ingredients you like in your omelet. I used what I had in the refrigerator (tomatoes, roasted cauliflower and arugula.) If you want to add cheese use vegan, plant based or dairy, whatever works for you.Same goes for meat, vegan, animal or none. This is your omelet, make it your favorite way.
One last hint before we get to the recipe, keep the heat low and slow so the omelet cooks through without browning too much. This will take about 5 minutes to make, depending on your stove and pan.
Eggless Omelet (soy free, vegan)
1/4 cup. Garbanzo bean flour (I use this brand) 1/4 tsp. onion powder 1/4 tsp. salt free garlic & herb seasoning blend (I use this brand) 1/4 tsp. baking powder (gluten free) non-GMO (grain free if needed) (I use this brand) 1/8 tsp. smoked paprika or ground turmeric 1/8 tsp. Kala Namak (black salt)* or to taste (may use unrefined sea salt if black salt is not available) (I use this brand) Ground black pepper to taste 5 tbsp. vegetable broth (or enough to make a thin pancake batter slightly thicker than beaten eggs) 1-1/2 tsp. extra virgin olive oil, divided Filling 1/2 cup cooked vegetables of your choice (I used diced tomato, arugula and roasted cauliflower) Vegan or dairy shredded cheese, optional
Cooked meat (vegan or animal), optional
1. In a small bowl, combine garbanzo bean flour, onion powder, salt free garlic & herb seasoning, baking soda, smoked paprika or turmeric, black salt (Kala Namak) and pepper; mix well. Whisk in enough water to make a smooth, thin pancake batter. I needed 5 tablespoons water. (Batter should be thicker than beaten eggs but thin enough to pour over skillet surface. Set aside.
2. Warm 1/2 teaspoon oil in a small, 8-inch, non-stick skillet over medium heat. Heat vegetables through or cook to desired doneness. Transfer to a small bowl; cover and keep warm.
3. Return skillet to stove-top; reduce heat to medium-low. Add remaining 1 teaspoon oil and swirl to coat pan. Pour batter evenly over bottom of skillet. Let cook until surface is just dry, checking to be sure bottom is not getting too brown. Adjust temperature, if necessary. Top half of omelet with warm vegetables, fold in half and cook an additional minute. Serve with additional black salt, if desired.
*Black salt (Kala Namak) adds a great eggy flavor, but it if is unavailable you can use unrefined sea salt.