1/2 yellow onion, diced
1 red bell pepper, chopped
1 carrot, chopped
1 handful of fresh kale
1/2 cup seitan (or firm tofu), chopped
3 tablespoons soy sauce or coconut aminos (optional)
1-2 tablespoons water or vegetable broth, for sautéeing
1 cup garbanzo bean or chickpea flour
1/4c cup nutritional yeast
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon black salt*
1 cup water
1. Make the veggie scramble: Heat a large non-stick skillet over medium-high heat. Once hot, sautée your onions with the water or veggie broth to cook until they are tender. Add just enough liquid to prevent onions from burning and sticking to the pan (browning is fine).
2. Add the carrot and pepper to the sautée pan and cook until the veggies are just tender. Add the seitan and sautée for another 3 minutes. Add the kale and coconut aminos last and cook until the leaves begin to wilt. Remove from heat and set the scramble aside.
3. Make the chickpea omelet: Combine the dry ingredients and whisk well. Stir in the water until a batter forms. Take half of the veggie scramble and stir into the batter. Heat up a fry pan over medium-low heat and pour the batter into the pan. Cook for about 3-4 minutes or until the edges and underside start to brown. Flip the omelet over and cook for another 3-4 minutes until the other side begins to brown.
3. Fold the omelet in half, transfer to a plate, and serve with a side of the veggie scramble. Add any optional toppings and enjoy!