Who said you can't have omelettes on a plant based diet?! Pfft! These omelettes are ridiculously tasty! They hold together perfectly and have a cheesy taste to them. They're a perfect Sunday brunch to impress the family or a quick lunch when you're in a hurry!
INGREDIENTS: serves 3
BATTER:
1 cup chickpea flour
1 tsp onion powder
1 tsp garlic powder
¼ tsp smoked paprika
¼ tsp turmeric
½ cup nutritional yeast
½ tsp baking soda
1 tsp apple cider vinegar (ACV)
1 cup water
FILLING:
3 spring onions
1 cup sliced mushrooms
½ cup sliced cherrie tomatoes
1 cup spinach
METHOD:
Sift the chickpea flour, baking soda into a bowl and then add the spices, nutritional yeast, ACV and water. Stir well until a batter is formed.
Heat a non-stick frying pan on medium heat. Pour 1/3 of the batter into the frying pan.
Add a sprinkle of spring onions, mushrooms, tomatoes and spinach onto one side the batter (leaving enough for the other omelettes).
When the base begins to bubble and become golden on the edges, carefully flip the omelette in half on itself.
Carefully flip the omelette a couple of times to ensure even cooking.
Once cooked through, remove from the heat and serve – either on its own or with fresh salad greens and steamed vegetables as pictured.
Enjoy!
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