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Chickpea Scrambled Eggs
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
Author:
Kelly Jensen
Cost:
$1
Ingredients
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
Instructions
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.
Nutrition
Calories:
347
kcal
|
Carbohydrates:
53
g
|
Protein:
24
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Sodium:
89
mg
|
Potassium:
1001
mg
|
Fiber:
14
g
|
Sugar:
7
g
|
Vitamin A:
4646
IU
|
Vitamin C:
9
mg
|
Calcium:
54
mg
|
Iron:
5
mg