Best Vegan Omelette

| Breakfast, Mains

This omelette is absolutely delicious.  It even got a big thumbs up from my egg-loving vegetarian husband!  I adapted this recipe from here.

Vegan OmeletteIngredients

For the omelette:

  • 1/2 cup chickpea/gram/besan flour
  • 2 tablespoons nutritional yeast
  • 1 tablespoon chia seeds
  • 1 teaspoon dried basil
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon salt–or to taste
  • generous grinding of black pepper to taste
  • 3/4 cup water

For the filling:

  • 1/2 tomato, chopped into small cubes
  • 250g mushrooms, sliced
  • salt
  • thyme
  • garlic powder/fresh crushed garlic
  • a few sundried tomatos, sliced into strips
  • a few black olives, sliced
  • Half a ripe avocado, sliced
  • cajun spice

Instructions
Mix all omelette dry ingredients in a bowl, then whisk in water.  Set aside for 10-15 minutes to thicken.

In the meantime, saute mushrooms in a non-stick pan.  Add salt, dried thyme and garlic to taste and saute until done to your liking.  Set aside.

After 10-15 minutes, your batter is ready to make the omelette.  It is not supposed to be thick – it is still rather runny – that is normal:)  Oil a non-stick pan and heat.  When hot, pour half of batter into the pan and spread into a circle.  Put lid over the pan and reduce heat to medium.  Check after 2-3 minutes and carefully flip the omelette once the top has set.  If it has not yet set, put the lid back for another 2 minutes until set.  To flip it, first gently nudge the edge of a spatula around the edges to loosed it and then carefully get underneath it and flip it.  Now, you need to fill it:)  First put a layer of half of the tomato, then half the mushrooms and top that with half the olives and sundried tomato.  Top with avocado slices, sprinkle with cajun spice and close the omellete.  Carefully transfer to a plate.

Repeat this process with the rest of the ingredients.

If you are new to making omelettes and it breaks as you try to flip it – don’t stress. Practice makes perfect.  Once you get the hang of it, it is actually quite easy.

I like to serve this with a colourful english/baby  spinach salad, but it could be served with fries or toast for a more substantial meal.  Be warned though – it is rather filling even on its own!

Bon Appetite!
Dr T

 

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