Vegan Open Omelette

Sunday breakfast means .. VEGAN OPEN OMELETTE with our favorite veggies. Crimini mushrooms, green & red bell pepper, asparagus. What about yours ?


? Ingredients:

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

? Veggies:

▪︎ 1 cup vegetables of choice ( I used diced up asparagus, bell peppers, crimini mushrooms & shallots )

▪︎ 1 tbsp oil for frying


? Instructions:

▪︎ 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!