Who would have guessed that chickpea power is such a wonderful ingredient in brunch? Isa Chandra Moskowitz, that's who. I don't know how she figures out her recipes, but I'm pretty sure she is a goddess.
First it was the chickpea flour in her Fronch Toast recipe. That was a revelation, especially after a few attempts at other recipes involving silken tofu, apple sauce, and other messy ingredients. Fronch toast is easy to put together and doesn't involve any blenders or food processers, so it's a great recipe for the morning.
We love our Fronch Toast served up with jam and even a bit of tofutti cream cheese.
But then Isa reached new heights with an omelet recipe that actually works. I've tried a few other omelet recipes that have resulted in mushy tofu scramble because they just don't hold up. This one did, and it tasted divine.
Andy thought it was a bit weird--apparently his idea of an omelet involved the filling being mixed in with the batter and cooked like a pancake, so next time I'll try that. And he thought it could be a dinner, rather than a breakfast, but then he's a breakfast grinch.