Jalapeño Bagel Chickpea Egg 'n Cheeze Breakfast Sandwich
Here’s a monster Jalapeño Bagel Chickpea Egg ‘n Cheeze Breakfast Sandwich which you can enjoy for breakfast today!
Jalapeño Bagel Chickpea Egg ‘n Cheeze Breakfast Sandwich!
Recipe courtesy of Chef Linda of Esther's Kitchen!
Here’s a monster Jalapeño Bagel Chickpea Egg ‘n Cheeze Breakfast Sandwich to enjoy for breakfast today! Here’s one Chickpea Omelette on this sandwich. Each omelette side is folded over the center. Then the whole omelette is folded in half for this breakfast bagel sandwich. The cheese is sliced provolone by Follow Your Heart. Each omelette has 11.5g of plant protein. The cooking method is easy and is aided by a lid. No flipping of the entire omelette is needed. If you wish to make an omelette, add fillings of your choice. This omelette recipe is soy-free, gluten-free, egg-free, Esther Approved, and vegan.
Chickpea Omelette
Prep Time: 10 minutes
Cook Time: 7 minutes without fillings
Yields: 2 omelettes
Author: Chef Linda | Esther's Kitchen
Ingredients:
1 cup chickpea flour
1 teaspoon tapioca flour
2 teaspoons potato flour
1/2 teaspoon Kala Namak salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon melted coconut oil
1/8 teaspoon ground turmeric
pinch of ground cumin
1 Tablespoon nutritional yeast flakes
1-1/4 cups water
Preparation:
1. Stir all dry ingredients in a mixing bowl first. Pour in the water. Whisk until smooth. Let the batter rest for 5 minutes.
2. Heat a nonstick pan on medium heat. Melt nondairy butter in the pan. Pour the batter in the pan. Add the lid on the pan. Begin to swirl the pan with the lid on to spread the uncooked batter to the sides. Cook for about 5-7 minutes. Once you begin to see the surface cooked, begin to loosen the sides and bottom of the omelette with a spatula. Shift the pan occasionally to loosen the omelette.
3. Add nondairy cheese or precooked vegetable fillings down the center. Fold one side of the omelette over the center. Fold the other side of the omelette onto the first folded side. Place the lid on the pan. Cook for an additional 1 minute to melt the nondairy cheese. Slide the omelette out of the pan and onto a plate.
ENJOY!
3 Pepper Onion Omelette
3 Pepper and Onion Omelette.. Recipe by Chef Linda of Esther's Kitchen.
3 Pepper Onion Omelette
Recipe courtesy of Chef Linda of Esther's Kitchen!
The 3 peppers are 2 jalapeños, 1 orange bell pepper, 1 poblano pepper and 1/2 medium yellow onion that were sautéed before making the omelette. This batter makes a tofu egg scramble or an omelette. The texture of the tofu egg omelette is light and fluffy. The everything bagel is by O’Doughs. The Canadian style bacon is by Yves veggie cuisine. Both products are available in Canada and the US.
Omelette Batter
Cuisine: Esther Approved, Egg-free, Gluten-free, Vegan, Paleo
Prep Time: 15 minutes
Yields: 2 cups batter/2 servings (1 cup per serving)
Author: Chef Linda | Esther's Kitchen
Batter Ingredients:
1 lb (454g) organic firm tofu, refrigerated and water drained out
3 Tablespoons nutritional yeast
3 tablespoons potato starch
1 teaspoon Adobo seasoning, optional if you don’t have it on hand
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 shakes turmeric powder, used for color, omit if you don’t have it
1/4 teaspoon kala namak salt for eggy taste (add more at serving)
Other Ingredients:
Cooking spray or vegan butter for pan
Preparation:
1. Add all batter ingredients in a blender. Blend on low until combined. Pour out a 1 cup measure for each omelette.
2. To make a Tofu Omelette, heat a nonstick skillet on medium-high heat. Add non-dairy butter in the pan to coat the bottom. Pour the 1 cup batter in the center of the pan. Smooth out to an 8” circle. Cook for 1 minute then turn the heat down to medium. Cover the pan with a lid. Shift the pan over the burner to prevent any sticking. Cook the omelette for about 5 minutes on one side or until surface is cooked. Flip the omelette over. Add non-dairy cheese and sautéed peppers, onions or uncooked baby spinach. Fold the omelette over and cook for about 30 seconds until the nondairy cheeze melts. Serve
3. To make a scramble, follow the above directions and cook the omelette uncovered for 3 minutes. Begin to scramble the omelette. Cook until the scramble texture is desired. Add non-dairy cheese and spinach or other veggies. Serve
4. Refrigerated any leftover batter in the refrigerator for 2 days.
ENJOY!