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An eggless omelette?

BY: Andrea Nakayama

DATE: 2018-09-21


I can’t eat eggs.

It’s a pity since they’re the near perfect food!

But the thing is, I’m not alone. So many people just can’t tolerate eggs, or for other reasons, choose not to eat them.

For us, the ‘incredible’ has become completely ‘inedible’.

One way to know if a food you often consume doesn’t work for your body—for your unique ecosystem—is to remove that food from your diet for a short time. You can then reintroduce it and see how it feels (both immediately, and over time).

A great way to put this elimination process into practice and to stick with it is to engage in a guided detox—just like my popular EstroZen Detox that I’ll be telling you more about next week!

Now back to the eggs. I say… Can’t eat ’em? Then beat ’em!

Enter garbanzo bean flour.

You read that right: garbanzo bean flour!

It’s one of my favorite flours and also my preferred way to make a great substitute for a quick omelette. Introducing the incredible edible eggless omelette…

Eggless Omelette with Garbanzo Bean Flour


Ingredients

  • 1/2 cup garbanzo bean flour

  • approximately 1/3 cup water

  • good size pinch sea salt

  • pinch black pepper

  • 1 teaspoon ghee or coconut oil

Preparation

Place ghee or coconut oil in a pan over medium-low heat.

Meanwhile, scoop the 1/2 cup garbanzo bean flour in a two-cup measuring cup.

Add water to the measuring cup and stir with a fork until well blended. The mixture should be the consistency of slightly thick crepe batter. Add salt and pepper and beat again.

Pour batter into heated pan with ghee or coconut oil. Cover the pan with a lid and allow to cook over medium-low heat for five to eight minutes. Check after five minutes to ensure that you are cooking the batter to your desired doneness. I like it on the softer side but want it cooked enough that I can easily “flip” it, fold it and remove it from the pan.

After this time, you can load half of the circular shape with your desired omelette filling. Flip over the uncovered half. And cover the pan for a minute or two more. Cooking to desired crispness.
Voila! Remove from pan and you’re ready to eat.

A favorite filling in our house is cabbage slaw with a vanilla tahini dressing, topped with seasonal sliced peaches, avocado, cilantro and a drizzle of tomato salsa.

But really, anything goes. Think of any combination of the following:

  • smoked salmon

  • sauteed spinach

  • sauteed mushrooms

  • roasted red peppers

  • cooked onions

  • bacon

  • avocado

  • asparagus

  • tomatoes

  • cooked apples or pears

  • pesto

  • roasted veggies

  • or wrap this baby around your favorite sausage and eat with a side of kraut

The possibilities are simple and endless…

Like I said, quick-and-easy weeknight meal! (And eggless to boot.)

Garbanzo flour is low-glycemic and packed with protein. I’m guessing you want to know where to get some!

I get mine in bulk at my favorite co-op. Check yours, but here are some other good organic options for garbanzo bean flour as well.
Anthony’s Goods
Namaste Foods
To Your Health Sprouted Flour Co.
Thrive Market
Bob’s Red Mill(not organic but typically available at health food stores and most Whole Foods)

Andrea Nakayama

By: Andrea Nakayama, FxNA Founder & Functional Medicine Nutritionist

Functional Nutrition Alliance provides the comprehensive online Functional Nutrition training in the Science & Art of the Functional Nutrition practice. Learn to address the roots of your clients’ suffering with client education, diet & lifestyle modifications.

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