About this Recipe
Whilst on a 6 week 100% plant based vegan challenge, I wanted to make substitutes for things that I missed. One of them was the ease of eggs so did some research and saw that chickpea omelettes were actually pretty common! I adjusted a few recipes and came up with this little concoction. The mixture is enough to make two thick omelettes and you can fill it with anything you like. I chose spring onion, garlic, red pepper, mushrooms and some cherry tomatoes. Cooking the tomatoes for a couple of minutes releases a gorgeous flavour and it’s powerful antioxidant, lycopene. This recipe makes 2 large pancakes. Nutritional information below is just for the omelette batter. It doesn’t include oil used to cook.
3/4 cup chickpea flour
3/4 cup plant milk
1 teaspoon apple cider vinegar
2 tablespoons nutritional yeast
1/4 teaspoon turmeric
1/4 teaspoon baking powder
A good grind of salt and pepper
2 spring onions
1 garlic clove crushed
1/2 red pepper
8 cherry tomatoes
1/2 lime juice
Salt and pepper to taste
Put the flour and milk in a bowl and whisk well until all lumps are gone. Add the apple cider vinegar, nutritional yeast, turmeric, baking powder and whisk well again. Lastly add the salt and pepper. Leave it to sit for about 10 mins whilst you prepare the veggies for the filing.
Chop the veggies up nice and small and fry them off gently in some olive oil, salt and pepper. When done to your liking pour over the lime juice and transfer them to a bowl.
Over a medium heat, add some olive oil. Add half the omelette mixture and let it cook for a minute or two. Add half the veggies on top of the omelette then fold in half and cover with a lid and let it steam for another minute or two. Cook it until the middle has gone firm then put on a plate and serve!
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