Sunday breakfast means .. VEGAN OPEN OMELETTE with our favorite veggies. Crimini mushrooms, green & red bell pepper, asparagus. What about yours ?
For the vegan egg:
▪︎ 1/2 cup chickpea flour
▪︎ handful of firm tofu (optional & needs to be blended with rest of vegan egg ingredients)
▪︎ 1/2 tsp turmeric powder
▪︎ 2/3 cup water or aquafaba or nutmilk
▪︎ 1 tbsp nutritional yeast (optional)
▪︎ 1/4 tsp black salt for a more egg like flavor
▪︎ pinch of ground black pepper
▪︎ 1 cup vegetables of choice ( I used diced up asparagus, bell peppers, crimini mushrooms & shallots )
▪︎ 1 tbsp oil for frying
▪︎ Mix all ingredients for the vegan egg & stir until there are no lumps.
▪︎ Dice up whatever veggies you want to add to your omelette.
▪︎ Add oil to a well-seasoned iron skillet or a non-stick frying pan and saute the veggies on medium-low for about 3-5 minutes until they become slightly tender.
▪︎ Remove the veggies from the pan. Add & stir a little bit of half of veggies to the batter and set the remaining veggies aside to add on the top of the cooked omelette.
▪︎ Turn up the heat to medium and pour the batter in the skillet like you would a large pancake and cook for about 3-5 minutes until the top of the omelette no longer looks wet. (You can put a lid on the frying pan for a minute or two to help it cook evenly.)
▪︎ Carefully loosen up the omelette with a spatula and flip the omelette to the other side and cook for about 3 more mins until it is no longer soft in the middle. (Make sure there is no wet batter left in the center). Then add the remaining veggies on top.
▪︎ Serve with your toast or rice & enjoy!