Vegan omelette
A very easy and tasty vegan alternative to an egg omelette, you'll be shocked at how great it tastes, especially considering it doesn't contain eggs. I came across the original recipe on Hebbars Kitchen, a fantastic site full of Indian veg recipes. The thing I love about omelettes is that they're so quick and easy to make, plus they're ideal for using up leftover veggies. A tip for getting this one right is to whisk the batter for 5 minutes to ensure it's a smooth and fluffy texture. You can experiment and add any vegetables you like to make it healthy and nutritious.
INGREDIENTS:
1/4 cup gram flour
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1 tbsp plain flour
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1/3 cup water
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1/4 tsp baking powder
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1/4 tsp salt
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2 tbsp onion, finely chopped
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2 tbsp green/red pepper, finely chopped
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2 tbsp coriander, finely chopped
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1 tsp vegan margarine
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Black pepper to taste
In a large mixing bowl add the gram flour, plain flour and water. Whisk smoothly for 5 minutes to ensure a fluffy consistency.
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Add the baking powder and salt, whisk until everything is combined.
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Add the onion, peppers and coriander and whisk together. The batter should be a smooth flowing consistency.
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Heat the pan and melt the vegan margarine. Pour the batter mix into the pan ensuring it spreads out to the edges. Add black pepper to taste.
Cook for 2 minutes on a medium heat. Flip and cook the other side.
Serve with a side salad, tomato salsa and a garnish of coriander.