*Gotye’s Somebody That I Used to Know playing in the background*
Once upon a time, in a lifetime that seems so very far away, I couldn’t imagine living without eggs. Since this is a judgement-free zone, today I’m clearing my conscience and coming clean about my former obsession.
My name is Tia, and I’m a former egg-addict.
As soon as I was old enough to use the stove, I’d cook eggs all the time. I might’ve had eggs nearly every day of the school year. Omelettes were a personal favourite because I could use whatever vegetables were in the fridge and it was so filling.
On the weekends, our home would transform into egg heaven. My parents and uncle made the best eggs ever. I still don’t know how my parents turned a simple omelette with only sliced onions into the most magnificent breakfast, served alongside traditional Swahili sweet bread and a massive mug of chai. Don’t even get me started when my uncle would visit for the weekend. Scrambled eggs on fleek!
Now, let’s fast forward to when I transitioned to the vegan lifestyle. I wanted to enjoy the flavour of eggs, albeit in a compassionate way without using soy.
To be honest, I discovered this recipe by accident. My mum has various flours in our kitchen – from all purpose to gluten-free and everything in between. I ran out of oat flour when making my “baby” brother savoury pancakes, so I thought I’d substitute with gram (chickpea) flour.
I did not expect the following results.
The moment felt like Gotye’s chorus playing at a crescendo – the egg lobbyists crying out about how I’ve coldly cut them out of my life, and me, Kimbra, recalling our tumultuously eggy past and finally moving on because this recipe tasted EXACTLY like the eggs I used to love!
In honour of my brother, Muji, I’ve named this versatile recipe after him: the Muji Chicklette and the Muji Scrambled. My favourite parts about this recipe: there is absolutely no soy; it cooks super fast, so you’ve got a complete breakfast in a matter of minutes; and you can easily change the flavours.
When making this vegan breakfast egg as an “omelette” (the Muji Chicklette), I serve it with avocado, vegan sour cream and my homemade spicy salsa. The Muji Scrambled is also delicious on top of gluten-free, Japanese rice cakes topped with Sriracha sauce.
For anyone, especially my Endo and PCOS sisters, toying with the idea of abandoning eggs, I can confidently advise to ditch the eggs and switch to gram flour!
Chickpea flour is high in protein, fibre and healthy fats. Seventy percent of the fat in chickpea flour, “comes from healthy unsaturated fats that can lower cholesterol.”  It also contains more folate than whole wheat flour or enriched white flour, which is important for the production of proteins.  Gram flour is also a good source of thiamin, which converts food into energy, and vitamin B-6, which aids in regulating appetite and mood. 
This vegan egg recipe is:
- light, fluffy and filling;
- cheaper (save those p’s!);
- less messy – no more fishing for rogue egg shells and cleaning egg white off the counter; and
- super healthy!
Now that I’ve come to terms with my past and found a compassionate alternative, I don’t mind being that somebody that eggs used to know.
*Song softly ending*
- 4 - 6 tbsp avocado oil
- ½ cup chickpea flour
- 1 cup almond milk (or water, or half and half)
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp nutritional yeast (optional)
- 1 - 2 shallots (or 1 small onion), chopped
- 1 tomato, chopped
- ¼ cup kale, chopped
- 1 medium-sized mushrooms, chopped
- ½ bell pepper, chopped
- 1 garlic clove, chopped, or ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- 1 avocado, sliced/chopped (optional)
- 1 tbsp nutritional yeast (optional)
- In a medium-seized skillet, add 4 tablespoons of avocado oil and pre-heat on stove on low heat. The more oil the better because it will be easier to flip, or scramble the "egg" batter without sticking.
- In a medium bowl, whisk the chickpea flour and almond milk/water. The batter should feel creamy, but not thick.
- Mix in the salt, pepper and nutritional yeast, then add the chopped shallots, tomato, kale, mushroom, bell pepper and garlic clove.
- To make the Muji Chicklette (omelette), pour the batter into the skillet, shape it into a circle and increase the heat to medium. Beware that the batter will cook fast.
- After 2 - 3 minutes, check if it has firmed enough to flip.
- When it is ready to flip, remove the chicklette, add 2 more tablespoons of avocado oil to the pan, then replace on the other side. This side will cook faster.
- Once the Muji Chicklette has finished cooking, transfer onto a plate and add your preferred toppings (nutritional yeast, avocado, salsa and vegan sour cream).
- To make the Muji Scrambled, pour the batter into the skillet and let it cook for 30 seconds. Then, using a wooden spoon, continually stir the batter to make thick chunks.
- If you prefer "runnier" scrambled eggs, you don't need to cook it for longer than 2 minutes.
- Once you've cooked it to your desired consistency, serve your Muji Scrambled with gluten-free toast or rice cakes.
ENJOY & SHARE
If you were once an egg addict and liked this recipe, leave a comment below!