Jalapeño Bagel Chickpea Egg ‘n Cheeze Breakfast Sandwich!
Recipe courtesy of Chef Linda of Esther's Kitchen!

Here’s a monster Jalapeño Bagel Chickpea Egg ‘n Cheeze Breakfast Sandwich to enjoy for breakfast today! Here’s one Chickpea Omelette on this sandwich. Each omelette side is folded over the center. Then the whole omelette is folded in half for this breakfast bagel sandwich. The cheese is sliced provolone by Follow Your Heart. Each omelette has 11.5g of plant protein. The cooking method is easy and is aided by a lid. No flipping of the entire omelette is needed. If you wish to make an omelette, add fillings of your choice. This omelette recipe is soy-free, gluten-free, egg-free, Esther Approved, and vegan.

Chickpea Omelette
Prep Time: 10 minutes
Cook Time: 7 minutes without fillings
Yields: 2 omelettes
Author: Chef Linda | Esther's Kitchen

Ingredients:
1 cup chickpea flour
1 teaspoon tapioca flour
2 teaspoons potato flour
1/2 teaspoon Kala Namak salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon melted coconut oil
1/8 teaspoon ground turmeric
pinch of ground cumin
1 Tablespoon nutritional yeast flakes
1-1/4 cups water

Preparation:
1. Stir all dry ingredients in a mixing bowl first. Pour in the water. Whisk until smooth. Let the batter rest for 5 minutes.
2. Heat a nonstick pan on medium heat. Melt nondairy butter in the pan. Pour the batter in the pan. Add the lid on the pan. Begin to swirl the pan with the lid on to spread the uncooked batter to the sides. Cook for about 5-7 minutes. Once you begin to see the surface cooked, begin to loosen the sides and bottom of the omelette with a spatula. Shift the pan occasionally to loosen the omelette.
3. Add nondairy cheese or precooked vegetable fillings down the center. Fold one side of the omelette over the center. Fold the other side of the omelette onto the first folded side. Place the lid on the pan. Cook for an additional 1 minute to melt the nondairy cheese. Slide the omelette out of the pan and onto a plate.

ENJOY!