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- Heat a small amount of oil in a non-stick skillet over medium heat. Sauté your chosen vegetables until they are soft and lightly browned. Set aside.
- In the same skillet, add a little more oil and pour in half of the batter, spreading it out to cover the bottom of the pan evenly.
- Sprinkle the sautéed vegetables over the top of the batter and let it cook for about 3-5 minutes or until the edges start to lift from the pan and the bottom is golden brown.
- Carefully flip the omelette with a large spatula and cook for another 2-3 minutes on the other side.
- If using, sprinkle vegan cheese on half of the omelette and fold it over to melt the cheese.
- Slide the omelette onto a plate and serve hot. Garnish with fresh herbs or a drizzle of vegan sauce or cream if desired.
Tips for the Perfect Vegan Omelette:
- Consistency of the Batter: The key to a good chickpea omelette is in the batter. It should be smooth and creamy, without lumps. Adjust the consistency with water as needed.
- Non-stick Pan: Use a good quality non-stick pan and sufficient oil to prevent sticking and to achieve a crispy, golden exterior.
- Customization: Feel free to add different spices to the batter or vary the vegetables according to your preferences. Spices like cumin, paprika, or a pinch of cayenne can add a nice kick.
This vegan chickpea omelette is not only a wholesome and satisfying breakfast but also a versatile recipe that fits beautifully into a plant-based diet. Enjoy it as part of a nutritious breakfast or a quick and healthy meal any time of the day!
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