This Aquafaba “Egg” White Omelette recipe premieres today! It’s been in the works and it might be the first fried, aquafaba “egg” white omelette because it hasn’t been seen anywhere else! The tapioca flour is necessary in this recipe to give these aquafaba fried eggs a rubbery texture. Add more Kala Namak salt at serving for an eggy flavor. Recipe courtesy of Chef Linda of Esther's Kitchen!

Cuisine: Esther Approved, Vegan, Egg-free, Soy-Free, Gluten-free
Prep Time: 10 minutes
Cook Time: 5 minutes
Yields: 1 omelette or 3 fried Aquafaba fried egg whites

Author: Chef Linda | Esther's Kitchen

Ingredients:
1/4 cup white rice flour
1 Tablespoon tapioca flour
1/4 cup + 1 Tablespoon Aquafaba bean juice from canned garbanzo chickpeas
1/2 teaspoon extra virgin olive oil
1/4 teaspoon Kala Namak salt

Additional Ingredients:
1 teaspoon vegan butter for frying
Optional additional Kala Namak salt and ground black pepper, to taste
1/2 cup chopped steamed broccoli
1 slice of vegan cheese, cut in half

Instructions:
1. Whisk the rice flour, tapioca flour, Aquafaba and olive oil in a small bowl until smooth. Whisk in the 1/4 teaspoon Kala Namak salt last.
2. Heat a nonstick skillet over medium high heat. The skillet must be hot. Melt and spread the vegan butter in the skillet to coat the bottom of the pan.
3. Quickly pour the Aquafaba Egg White batter in the pan. Lift the pan and rotate it to spread out the batter to approximately 8” diameter. Begin to fry the omelette. At 1 minute, begin to move the pan on the burner to shift the omelette in the pan so that it does not stick. Fry this side for a total of 3 minutes.
4. Add your steamed broccoli and 1 slice of vegan cheese on one half of the omelette. Fold the other half over. Fry for 1-2 minutes over medium heat or until the cheese begins to melt.
5. Or fry in three portions of the batter for fried Aquafaba egg whites that resemble round fried chicken eggs.
6. Add additional Kala Namak salt and ground black pepper at serving, if desired.

Notes: Aquafaba chickpea bean juice can be refrigerated in a sealed jar for approximately 3 days. Stir the Aquafaba before using.

Learn more about Aquafaba here. There are communities around the world experimenting with Aquafaba. You might find a group in your respective Country and on Facebook, Vegan Meringues - Hits and Misses!
Please share this recipe with folks who have egg allergies and those wanting to omit eggs from their diets. Please tag Esther’s Kitchen if you make it.

ENJOY!