I wanted to share with you my vegan omelette recipe. It’s actually one of our favourite breakfasts, but we forget about it from time to time and then remember it again and wonder why we don’t have it more often! We tend to have an omelette when we have run out of bread or cereal, as it’s an easy and delicious breakfast to whip up with any leftover veggies you have, so long as you have some chickpea flour in the cupboard, you’re probably good to go! It should by no means be a last resort however and you can tailor it to your tastes and make it as naughty (lots of cheese!) or healthy as you like. We mix it up all the time, but our most commonly used veggies in our omelettes are mushrooms, tomatoes, onions, spinach and red pepper. However, in this recipe I use grated courgette which gives it more moisture, so works really well. Courgette for breakfast! Madness! It’s so tasty you won’t regret it.
You can buy chickpea flour from all the supermarkets, often found in the “world foods” section, it is sometimes called “Besan flour” or “Gram flour”. It is packed with nutrients and is higher in protein than white and wholewheat flour. It is also full of fiber and contains nearly twice the folate as an equal amount of fortified wheat flour, as well as being an excellent source of minerals such as: iron, magnesium, phosphorus, copper and manganese. Chickpeas are also known to be full of antioxidants, so really, they are wonderful. Here is how to make a chickpea flour omelette….
An easy, versatile omelette alternative for breakfast, lunch or dinner. Great for using up your leftover veggies.
- 1/2 cup gram flour same as chickpea or besan flour
- 1/2 cup water
- 1 splash plant milk I use oat milk
- 2 Tbsp ground flaxseeds you could also use Chia seeds
- 4 tsp nutritional yeast
- 1/4 tsp turmeric
- 1/4 tsp smoked paprika
- 1/4 tsp black salt (kala namak) optional
- 1 Tbsp Lemon juice
- 1 pinch salt and pepper
- 2 Tbsp vegan butter I use vitalife
- 1/2 a small onion
- 2 chestnut mushrooms
- 1/2 cup grated courgette
- 1 garlic clove
- 1 medium tomato
- vegan cheese vegan cheddar or cream cheese works well
Tip the chickpea flour in a bowl along with the flaxseeds, nutritional yeast, turmeric, smoked paprika, black salt (optional) and a pinch of regular salt and a pepper.
Add the water, a good splash of plant based milk, a squeeze of lemon juice (about a Tbsp) and whisk for a minute or so until it is looking smooth. Let it sit for a few minutes, whilst you prep the veg.
Thinly slice the onion, garlic, tomatoes and mushrooms and grate the courgette.
Get your best non-stick frying pan on the heat and throw in about 2 Tbsp of vegan butter, let it melt and spread around the pan for a moment before adding in the onions. Fry the onions for a minute or two and then add the mushrooms, grated courgette and garlic. Fry and stir the veg for a few minutes until they start to soften, being careful not to burn the garlic.
Spread the veggies out evenly in the pan and carefully pour the omelette mixture over the veg, starting form the middle and circling your way out until all the veg is covered. Let it cook for a couple of minutes.
Next, add the sliced tomatoes on one half of the omelette, a sprinkling of black pepper and then add a handful of grated vegan cheddar or a few dollops of vegan cream cheese (or a bit if both if you're feeling cheesy!). Using a spatula, work your way around the sides of the omelette to loosen up the edges. Fold the omelette in half and cook for a further two minutes. (If you are brave (!) you could try and flip it over to brown both sides, but it is not necessary, if you are worried about ruining the aesthetics!)
Turn off the heat and carefully slide the omelette onto a plate. It goes really well with some siracha drizzled on the top and if you want to make it extra special - a few slices of avocado! Enjoy!