Vegan Omelettes Ⓥ

Omelette batter:

• MAKES 2 OMELETTES
• 1/2 cup chickpea flour/garbanzo fava flour
• 1/2 tsp turmeric
• 2 tbsp nutritional yeast
• 1/2 tsp baking powder
• 1/2 black salt 
• 2/3 cup water, room temperature
• 1 tbsp olive oil

Fillings:

• 1 tbsp olive oil
• Handful of cherry tomatoes, diced
• 2 cups of baby spinach leaves
• 1/4 red onion, diced
• 3 garlic cloves, minced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper

Optional

• 4 tbsp vegan cheese, shredded
• 1 cup of tofu taco meat I had leftover, see recipe here: https://veganyogamomma.com/2022/02/16/vegan-tofu-taco-meat-%e2%93%a5/

Method:

Omelette batter

• Whisk the chickpea flour, turmeric, nutritional yeast, baking powder & black salt together in a mixing bowl. 
• Add the water and then continue to whisk until the batter is smooth, Set it aside while you prepare the vegetables & tofu.

Sautéed vegetables & tofu:

• In a non-stick frying pan or cast iron skillet, heat oil over medium heat. Add the garlic and onions and stir for 2 minutes. Then add the tomatoes, spinach, tofu taco meat & seasonings (garlic powder, onion powder, salt & pepper) and cook for another couple of minutes.
• Remove the vegetables from the pan & set them aside to cook the omelette.

Cook the vegan omelette:

• I like to use the same pan to heat the 1/2 tbsp of olive oil over medium heat. Make sure to move it all around the pan to prevent the omelette from getting stuck. 
• Pour half of the batter in the pan and spread it around well.
• Cook it for 3-4 minutes until the sides are dry & the center is not wet.
• Cover half of the omelette with half of the cooked vegetables, tofu & vegan cheese. Loosen up the sides with a metal spatula and fold it in half over the filling.
• Add 1/2 tbsp of olive oil to the pan and prepare a 2nd omelette with the remaining half of the batter, and the other half of the cooked vegetables, tofu & vegan cheese. Enjoy with a friend.