Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as 🌸 Omelette à l'aquafaba

🌸 Aquafaba Omelet

Name: 🌸 Aquafaba Omelet
Yield: Serves 1 serving
Ingredients: 1/3 cup aquafaba (about 100 ml); 2 teaspoons lemon juice (about 10 ml); 1/2 cup buckwheat flour (about 60 grams); 2 tablespoons cornstarch (about 15 grams); 1 teaspoon nutritional yeast (about 5 grams); 1 teaspoon granulated garlic; 1 pinch sea salt flakes; 1 generous pinch turmeric; 1 tablespoon soy cream (about 15 ml); 1 pinch Espelette pepper; Your choice: 1/2 teaspoon smoked paprika or kala namak salt

Zest' de Flow @zestdeflow

Toulouse

To make a savory dish using the liquid from legumes, here chickpea liquid (aquafaba). For flavor options: season with either smoked paprika or kala namak salt, which gives an egg-like flavor (kala namak is used in plant-based cooking for its eggy aroma).

Zest' de Flow @zestdeflow

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Ingredients

Serves 1 serving

1/3 cupaquafaba (about 100 ml)
2 teaspoonslemon juice (about 10 ml)
1/2 cupbuckwheat flour (about 60 grams)
2 tablespoonscornstarch (about 15 grams)
1 teaspoonnutritional yeast (about 5 grams)
1 teaspoongranulated garlic
1 pinchsea salt flakes
1generous pinch turmeric
1 tablespoonsoy cream (about 15 ml)
1 pinchEspelette pepper
Your choice: 1/2 teaspoon smoked paprika or kala namak salt
For cooking: olive oil

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Steps

1

In a mixing bowl, whisk together the flour, cornstarch, garlic, salt, nutritional yeast, turmeric, Espelette pepper, soy cream, and either smoked paprika or kala namak salt. Add the soy cream.
2

Whip the aquafaba until stiff peaks form, adding the lemon juice as you whip.
3

Gently fold the whipped aquafaba into your mixture.
4

Heat a crepe pan over medium-high heat and brush it with olive oil.
5

Pour all the batter into the pan and spread it out with a spatula. Keep it thin.
6

Add your choice of filling to one side of the omelet. For example: shredded cheese, sun-dried tomatoes, chives, and oregano. Fold the omelet in half and transfer to a plate.
7

Enjoy! Perfect for breakfast or brunch, served with a green salad.

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Cooksnaps

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Zest' de Flow @zestdeflow

Published in the US on August 05, 2025 14:01

Toulouse

👩‍🍳 Je suis Cheffe, formatrice et chroniqueuse culinaire en cuisine végétarienne, antigaspi et cuisine sans allergène. Je travaille dans le secteur de l'hôtellerie restauration depuis 1996. La cuisine, c'est pour moi, un métier passion.🤓 Ma philosophie est celle d'Hippocrate : ''Que ton alimentation soit ta première médecine''.Tu trouveras sur mon compte des recettes veggies simples, gourmandes, ludiques et sans chichi avec en plus mes conseils et astuces de cheffe.Tu trouveras également des recettes adaptées à des pathologies alimentaires : sans gluten, sans lactose, sans oeuf.👩‍🍳 Suis mes aventures culinaires sur Facebook, Pinterest, Linkedln et Instagram @zestdeflow.

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