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Vegan breakfast ‘omelette’
10 Sep 2021
Nutrition: per serving
Calories
531kcalProtein
21gTotal fat
9gSaturates
2gFibre
13gCarbs
85gSugar
9gIngredients
2 tsp olive oil *
1 onion, finely sliced
2 garlic cloves, crushed
1 romano pepper, finely sliced
1 courgette, cut into matchsticks
400 tinned chickpeas *
150g soft spelt flour *
1 tsp mustard powder
¼ tsp turmeric *
¼ tsp cayenne pepper *
1 tbsp chopped dill
1 tbsp chopped parsley
* Available at Holland & Barrett
Method
1
In a non-stick pan, heat 1 tsp of olive oil and fry the onion for 5 minutes until softened. Add the crushed garlic with a little salt and pepper, and pan-fry until soft for another 5 minutes.
2
Stir in the sliced pepper and courgette and allow to soften for 10 minutes.
3
In a small bowl, make the ‘egg’: whisk the chickpea liquid until soft peaks form (around 8-10 minutes) and then sprinkle over the spelt flour, mustard powder and spices, and gently fold in.
4
Add the cooked vegetables and chopped herbs to the egg mixture. Season, and then transfer back to the frying pan. Fry on medium-high for 4-5 minutes on each side until crisp and golden. The omelette is quite fragile when flipping so it may be helpful to flip it onto a plate and then slide back into the pan.
5
Once cooked, cut into slices and serve with a green salad.
