I thought I’d try a few things this morning, and, as some of them would take longer than others, I was in my kitchen for quite awhile.

First, I was craving an omelette. When I ate real eggs, I sure did like an omelette for breakfast on the weekend. I’d saute some veggies, add way too much cheese, and enjoy!

But alas, I’m paying much more attention lately, so I didn’t want to use eggs, cheese, or oil.

I reviewed a bunch of online recipes, settling upon parts of this one:

https://lovingitvegan.com/vegan-omelette/

Printable: https://lovingitvegan.com/vegan-omelette/print/4694/

I didn’t care to make my veggie “filling” as indicated and I wasn’t going to use butter or oil to make this happen. And, I chose this recipe as it didn’t require putting anything in the oven, would help me use up some chick pea flour from a couple failed cheese-making attempts, and seemed reasonable.

I made the batter, and started to cook like a pancake. But, I left it too long, and it got dark brown. My 2nd and 3rd omelettes worked much better, with my water-sauteed vegatables, some olives, and a cheese sauce.

So the looks were good. But the taste? Eh? Alright. I think I’m quickly determining that maybe Besan or chick pea flour is just not my thing. When I tried to use the besan for this plant-based cheese, the cheese never got firm and tasted, just, eh, weird, twice, as I wanted to make sure I didn’t mess anything in the recipe up. In this omelette recipe, things seemed to work better, but I could still taste what seems to be a rather nasty taste to it, just like the cheese. I mean, the omelettes are okay, but I don’t know that I’m going to be craving another one any time soon.

As far as the besan, I’ve purchased one more kind of chick pea flour, from the high-quality “Bob’s Red Mill.” This will hopefully not have the taste I don’t like and may help. Not sure if will try the cheese recipe again with it, or just stick with some cheeses that I have been enjoying!