Plant-Based "Omelette"

We all love a hearty omelette! Perfect for a weekend breakfast, with all the trimmings (like mushrooms, hash browns, grilled tomatoes, a little bit of sauted spinach with garlic, baked beans, yum yum yum!) or for lunch, with a lovely green side salad, or for an evening meal, with potato wedges and a bit of mayo (recipe here) and basil pesto (recipe here). Made with nutrient-dense chickpea flour, it's also reassuringly healthy!

The one in the photo above is filled with pico de gallo (recipe here) and plant-based cheesy sauce (recipe here). It's the one I make most because the flavours are all so complementary, striking that ideal balance between vibrant zest and savoury comfort, but it's great to experiment with other fillings. We sometimes enjoy it with delicious creamy garlic mushrooms inside.

So here's the recipe:

Put the following ingredients in a blend and blend until smooth:

4 cups of plant-based milk (I usually use soya milk)

3 cups of chickpea flour

¼ cup of nutritional yeast

1 tsp black salt (kala namak)

Lightly oil a 20cm frying pan (I use extra virgin olive oil) and place over a low-medium heat until the oil is runny and covers the whole surface.

Take 1 cup of the mixture, pour into the middle of the pan and let it spread to the edges.

When the mixture has lots of little holes all over it, add a tablespoon or two of the pico de gallo on one side, like this:

Then add 2 tablespoons of the cheesy sauce on top of the pico de gallo.

Then flip one side over on to the other side, like this:

Keep on the pan until the filling is warmed through.

Transfer to a plate and serve!

You may have to add more oil as you cook the rest of the batch, to prevent sticking.

Just a couple of notes: It's important that the mixture is cooked all the way through because uncooked chickpea flour tastes horrible! And you can use water instead of plant-based milk if necessary, it just won't taste quite as creamy.

Enjoy!