Chickpea Scrambled Eggs
Kelly Jensen
This Chickpea Scrambled Eggs recipe is a vegan, gluten free, high protein breakfast. Loaded with roasted pepper, olives, tomatoes, and green onions.
Cook Time 8 minutes mins
Total Time 8 minutes mins
Course Breakfast, Brunch
Cuisine American, Mediterranean
Servings 1
Calories 347 kcal
- 1/2 cup chickpea flour
- 2/3 cup water
- 2 tablespoons nutritional yeast
- 1/2 cup vegetables of choice I used olives red pepper, and spinach
- Sea Salt and Black Pepper
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Mix all ingredients in a bowl. Heat a nonstick skillet on the stove over low heat, grease the pan if it's not nonstick.
Add the omelette ingredients, and allow to cook on one side until bubbles form (about 4 to 5 minutes).
Flip, and cook for an additional 2 to 3 minutes until cooked through.
Calories: 347kcalCarbohydrates: 53gProtein: 24gFat: 5gSaturated Fat: 1gSodium: 89mgPotassium: 1001mgFiber: 14gSugar: 7gVitamin A: 4646IUVitamin C: 9mgCalcium: 54mgIron: 5mg
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