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holland and barrett vegan egg-free omlette

Vegan breakfast ‘omelette’

10 Sep 2021 • 6 min read

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Vegan
Medium
Serves 2
Prep time: 10mins
Cook time: 25mins
Total time: 35mins
Nutrition: per serving

Calories

531kcal

Protein

21g

Total fat

9g

Saturates

2g

Fibre

13g

Carbs

85g

Sugar

9g

Ingredients

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.

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