The last thing I gave up before going vegan were the eggs. I used to really love my daily green omelettes, because with variant toppings you never get bored and also they were something super easy, tasty and fast to make. So it’s been seven months since my last omelette, and I think it’s about to time to come up with a vegan-friendly version.
For the vegan version I used chickpea flour to create the basic ‘omelette’ base. All the toppings are up to you, because there are endless of opportunities. I love to add in mixed leafy greens, some avocado and cherry tomatoes, but for example mushrooms would work out great too. The more you have toppings, the more filling of a meal you get. I think omelettes make a great savory option for breakfast, lunch, or why not even for dinner. This recipe is super easy, just make sure you use enough spices!
Hope you like it, here are instructions:
The Omelette base
(makes 1 large)
⅓ cup chickpea flour
2 tbsp ground flaxseeds
½ cup water
1 tbsp lemon juice
1 tsp tahini
salt & pepper to taste
1 tbsp extra virgin olive oil
handful of chopped spinach leaves
handful of chopped kale leaves
half an avocado
dried basil, oregano and/or any other dried herbs/spices
Start by mixing the chickpea flour and ground flaxseeds together. Add the water, lemon juice and tahini, whisk to combine. Season to taste and let sit for about 5-10 to thicken.
Heat a frying pan to medium heat. Add the olive oil and the omelette mixture. Add the chopped spinach and kale leaves, diced avocado, cherry tomatoes and spices you like. Let cook for 5-10 minutes. Using a spatula ease around the edges of the omelette, and fold it over in half. The omelette is ready when it starts to turn golden brown underneath. Remove from the pan, serve with some fresh arugula, top with tahini drizzle, and enjoy!
Thank you for stopping by, have a beautiful day! 🙂