1. Prepare the Omelette Mixture:

• In a mixing bowl, combine chickpea flour, flax meal, nutritional yeast, salt, and pepper.
• Gradually add water while stirring until the mixture reaches a creamy, smooth consistency. Adjust the amount of water as needed to achieve the right texture.

2. Sauté the Veggies:

• Heat olive oil in a non-stick pan over medium heat.
• Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant.
• Add the diced bell pepper and tomato, cooking until they soften.
• Stir in the chopped spinach and cook until wilted. Remove the veggies from the pan and set aside.

3. Cook the Omelette:

• In the same pan, pour the chickpea/flax mixture, spreading it out evenly.
• Allow the omelette to cook for a few minutes until the edges start to set.
• Add the sautéed veggies on one half of the omelette, then fold the other half over the veggies.
• Cook for another couple of minutes until the omelette is fully cooked and slightly golden. Remove from the pan.

4. Assemble the Sandwich:

• Toast the gluten-free bread or English muffins if desired.
• Place the omelette on one slice of bread or muffin half.
• Add avocado slices and vegan cheese if using.
• Top with the other slice of bread or muffin half.

5. Serve:

• Cut the sandwich in half and serve warm. Add hot sauce or your favorite condiment for an extra kick.

Additional Tips

• Texture of the Omelette: The amount of water can be adjusted to make the omelette thicker or thinner, depending on your preference.
• Veggie Variations: Feel free to experiment with different vegetables like mushrooms, zucchini, or kale.
• Storage: The omelette mixture can be prepared ahead of time and stored in the refrigerator for a quick breakfast option.

This gluten-free breakfast sandwich with a chickpea/flax omelette is a great way to start your day with a boost of protein and plenty of flavor. Enjoy it as a hearty breakfast or brunch option!

Nutritional Information (Per Serving)

• Calories: 350-400 kcal
• Total Fat: 15-18g
  • Saturated Fat: 1.5-2g
• Cholesterol: 0mg (vegan recipe)
• Sodium: 300-400mg
• Total Carbohydrates: 40-45g
  • Dietary Fiber: 6-8g
  • Sugars: 5-7g
• Protein: 10-12g

Key Nutrients

• Vitamin A: Provided by spinach and bell pepper.
• Vitamin C: Provided by bell pepper and tomato.
• Calcium: From nutritional yeast and plant-based ingredients.
• Iron: From chickpea flour, spinach, and nutritional yeast.

These values are estimates and can vary. Adding additional toppings like avocado or vegan cheese may alter the nutritional content. This sandwich offers a good balance of macronutrients and is a great source of plant-based protein and fiber.