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This vegan omelette is super easy and fast to make – ideal for a quick lunch, and can also make a good savoury breakfast or brunch.
Ingredients:
For the omelette
- 1 cup Good Earth Indian Gram Flour
- 2 tablespoons Good Earth Golden Linseeds (ground into meal)
- 1/2 teaspoon baking powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- salt & pepper
- 1 1/2 cups water
For the filling
- 400g mushrooms, sliced
- 1 onion, finely chopped
- dash of soy sauce
- 1/2 cup white wine (optional)
- salt & pepper to taste
Directions:
For the omelette
- Whisk all ingredients well together, and set aside whilst you start preparing the filling. Make sure that the batter is whisked well to avoid any clumps.
For the filling
- In a hot pan, saute the chopped onion until translucent.
- Add in the sliced mushrooms.
- When you see the mushrooms browning, lower the heat and add in the soy sauce, wine, salt and pepper.
Cooking and assembling the omelette
- In a medium-high pan, spoon a ladleful of the batter and using the other hand, swirl the pan so that the batter spreads evenly.
- Let cook until bottom is golden brown (approx 2-3 minutes if making a thin omelette, 3-4 minutes for a thicker one)
- Put the mushroom filling on the omelette and fold it in half over the filling.
This omelette is super versatile, and you can fill it with whatever you desire. A very good idea would be serving it with avocado, baked beans or even with a side of scrambled tofu for a complete vegetarian/vegan brunch!
Enjoy!
