An eggless omelette?

Posted on: July 25th 2012

I can’t eat eggs.Neither can my son.

Pity since they’re the near perfect food.

But the thing is, we’re 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. A great way to put this elimination process into practice and to stick with it is to engage in a guided cleanse ~ just like the one we have ready and waiting for you with the upcoming Refresh: A TrulyFood Summer Cleanse (see details below).

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

Enter garbanzo bean flour.

You read that right: garbanzo bean flour!

It’s my new favorite flour and also my preferred way to make a great substitute for a quick summer night’s omelette. Introducing the incredible edible eggless omelette. . .

Eggless Omelette with Garbanzo Bean Flour

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

1. Place ghee or coconut oil in a pan over medium-low heat.
2. Meanwhile, scoop the 1/2 cup garbanzo bean flour in a two-cup measuring cup.
3. 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.
4. 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.
5. 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.

Wala! Remove from pan and you’re ready to eat.

Our filling: Here we used a cabbage slaw with a vanilla tahini dressing and 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
  • roast 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 summer meal! (And eggless to boot.)

Garbanzo flour is low-glycemic, anti-candida-friendly and packed with protein. I’m guessing you want to know where to get some! (After all, that’s what Consumer’s Report is all about.)

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.

If you have a favorite garbanzo bean flour recipe, email me with the recipe or the link. I’ll add it to our Pinterest Page for everyone to see and enjoy!


P.S. If you’re gluten-free, be sure to check out some of the other flours available from the sites provided above. You may be newly inspired to do some summer baking!

And if you’re ready to try a one-week deeply healing elimination protocol, please check out the program below. I’d love to have you join us for a summer Refresh!