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Vegan Omelette

5 from 4 votes
Servings 2 omelettes

Ingredients

  • 1/4 Cup Gram/chickpea flour
  • 1/4 Tsp Baking powder
  • 1/4 Tsp Garlic powder
  • 1/4 Tsp Turmeric
  • 1 Tbsp Nutritional yeast
  • 1/3 Cup Water
  • Spray oil (we use olive) or a tsp of olive to avoid sticking)

Add ins

  • 1 Tbsp baby spinach finely chopped
  • 2 small cherry tomatoes diced
  • 1 Tbsp grated vegan cheese

Extra flavourings

  • 1 Sprinkle Dried oregano
  • Black pepper (To taste)
  • 1 Tiny bit Iodised salt ((for >12 months, or kala namak/black salt for an eggy flavour))
  • Onion powder (To taste)

Instructions 

  • Add all of the batter ingredients to a blender and blend for ~5 seconds until smooth (you can also whisk by hand).
  • Spray some oil in a hot pan, pour in half of the batter and gently use a spatula to spread it evenly, then cook for 3 mins on medium-high heat.
  • If serving plain, flip over and cook for a further 2 minutes. If you’re adding fillings, fold in half like a traditional omelette and cook a further 2 minutes.
  • Cut in to fingers or small bits and serve warm 😋