Vegan Omelette
A quick and easy vegan omelette made from chickpea flour and warming spices, folded around sauteed eggplant, red onion and tomato. Naturally egg-free and ready in about 30 minutes.
Ingredients
For the egg mixture:
- ¾ cup chickpea flour
- ½ cup water
- ½ tsp turmeric powder
- ½ tsp sea salt
- ½ tsp cumin powder
- ⅓ tsp smoked paprika
- ¼ tsp black pepper
- ½ tsp garlic powder
- 1 Tbsp nutritional yeast
- ¼ tsp black salt optional, but recommended, for "eggy" flavor
For the veggie mixture:
- 1 tsp olive oil
- ½ red onion cut into wedges
- ½ eggplant sliced
- 1 tomato ripe, peeled and sliced
Instructions
- In a medium bowl, add all the egg mixture ingredients. Mix until you obtain a thick, pancake batter-like mixture.
- Heat a skillet on medium heat. Add the eggplant and cook on both sides for about 4 minutes each, until golden.
- Add the onion and cook until it starts to brown on the edges.
- Add the tomatoes and cook for about a minute. Transfer the veggie mixture to a plate.
- Combine the egg mixture with the veggie mixture.
- Return the skillet to the heat, add some olive oil and the omelette mixture.
- Fry for about 5 minutes on medium-low heat.
- Transfer to an oven and broil for about 4 more minutes.
- Serve with greens on the side and some vegan mayo. Enjoy!
Notes
Black salt (kala namak) is optional but strongly recommended for the eggy flavor; without it the result is more like a savory chickpea crepe. Best served fresh and warm with greens and a dollop of vegan mayo.