The Dish: The Eggless Omelet Breakfast Pita
Where to Get It: Shouk, 655 K St. NW
What It Is: A breakfast sandwich that comes with an omelet stuffed inside a warm pita and topped with mashed avocado and a chopped salad of roasted red pepper, tomato, cucumber, and onion. But this is no ordinary “omelet.” Instead of being made with eggs, this take is composed of chickpea flour, potatoes, and onions. The texture is super soft and spongy, almost like a pancake, and the chickpea flour brings forth a nutty, savory flavor that’s the perfect counterpart to the bright vegetables in the pita.
The Story: Although Shouk is primarily a fast casual lunch spot, founder Ran Nussbächer and Chef Dennis Friedman wanted to offer a hearty and satisfying vegan breakfast. Friedman spent time developing the texture of the vegan omelet so that it would closely mirror that of an egg omelet, and in turn it serves as the protein in the veggie-laden sandwich. It’s soft but has crispy bits from being cooked on a griddle, making it especially sumptuous. The uber light and fluffy pita is the vehicle for the now quintessential vegan breakfast sandwich.
Why Even Meat Eaters Will Like It: While a regular egg sandwich might be what you turn to when you are craving a guilty-pleasure breakfast, this option is lighter, brighter, and healthier—ideal for a weekday morning when you need something to power you through the workday. It’s a breakfast sandwich without the grease, cholesterol, and grogginess.