Recipe by Fee O’Shea

Vegan Omelette

If you’re craving eggs, this omelette is pretty close, certainly has the eggy flavour.

Ingredients:

• ¼ cup chickpea flour
• 1 Tblsp nutritional yeast
• ¼ tsp black salt
• ¼ tsp paprika
• ¼ tsp garlic powder
• ⅓ cup + more if needed) almond milk (or plant milk of choice)

Filling:

• ¼ cup cooked vegetables of choice (great time to use leftovers)

Method:

1. In a blender mix all the ingredients and blend until smooth and like a batter.
2. Set aside.
3. Cook the vegetables of choice – set aside.
4. In a non-stick pan pour the batter.
5. Allow to settle for a minute then put a lid on.
6. Cook for about 5 minutes.
7. Gently loosen and flip to cook another couple of minutes.
8. When the inside is cooked, slide onto a plate.
9. Lay the cooked veggies on half and fold other half over.
10. Serve.

Toppings:

• Vegan parmesan.
• Tomato relish or sauce.
• Fresh herbs.

Note:  Putting the lid on will keep the steam in and keep the omelette moist.