Eggless Omelette Recipe

This satisfying, savoury vegan omelette makes use of chickpea flour instead of eggs. You can mix up the batter the night before and keep it in the fridge. Ensure your chickpea batter is well-mixed and free of lumps — a smooth batter will result in a more evenly cooked omelet.

Serves: 1

Ingredients

For the Chickpea Omelet:

• 1/2 cup chickpea flour
• 1/2 cup coconut or almond milk
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Himalayan salt

For the Filling:

• 1 teaspoon coconut or olive oil
• 1 spring onion, chopped
• 1 garlic clove, finely chopped
• 1 small tomato, finely chopped
• Handful of mushrooms, sliced
• 1/4 teaspoon dried oregano or basil
• 1/2 avocado, sliced and sprinkled with lemon juice

Preparation

1. Make the chickpea batter first by whisking all the ingredients together in a small bowl. Set aside.

2. Heat a non-stick frying pan with one teaspoon of the oil.

3. Stir fry the onion, garlic, tomato and mushrooms together until cooked.

4. Add the herbs and a pinch of salt. Remove from the pan and set aside.

5. Wipe out the pan and put in the remaining oil. Pour the batter into the pan.

6. Cook for a couple of minutes until the edges are firm and you can see bubbles.

7. Put the vegetables on top on one side. Fold the other side of the omelette over the vegetables.

8. Remove from the heat, cover with a lid, and allow to sit for 5 min (this part is important if you don’t want a strong chickpea flavour in your omelette).

9. Slide onto a plate and top with the avocado.