Omelette

Egg-free omelette is a great idea for a plant-based breakfast. Ridiculously easy to make, this omelette can be just as quick and beloved breakfast as a banal scrambled egg.

Omelette is a nutritious breakfast to everyone. Many believe that the main ingredient for this simple dish is eggs. But we are ready to dissuade you from this! Let's cook a vegan version of an omelette.
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Egg-free omelette is a great idea for a plant-based breakfast. Ridiculously easy to make, this omelette can be just as quick and beloved breakfast as a banal scrambled egg. It will definitely appeal not only to adherents of the vegan diet, but also to those who are ready to add new colours and unexpected twists to their taste palette.

RECIPE 

Egg-free omelette

Ingredients:
1 glass chickpea flour
1 + 1/4 cups coconut milk (can be replaced with any plant-based milk to taste)
 2 tbsp nutritional yeast
 ½ tsp sea salt
¼ tsp black pepper
¼ tsp dried garlic powder
¼ tsp turmeric
½ tbsp coconut oil or ghee
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Fillings:
½ ripe avocado
1 tbsp lemon juice
thinly sliced mushrooms
a bunch of spinach
a few sprigs of parsley
vegan grated parmesan.
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Method:
1. In a large bowl, mix all the dry ingredients first, and then add the plant-based milk. Stir the mixture thoroughly with a whisk until smooth.
2. Prepare the filling separately. Peel and cut the avocado into thin slices, sprinkle with lemon juice. Fry the mushrooms in a pan until light brown. Then sauté the spinach in a pan until it becomes soft.
3. Make the omelette: Melt the coconut oil (or ghee) in a frying pan. Pour in some of the mixture to make a thick pancake. Fry over medium heat until bubbles appear on the surface of the omelette. Put all the ingredients for the filling on half the pancake and cover with the second half. Hold for about 3-5 minutes more.
4. Remove with a spatula from the pan and place on a plate. Serve immediately with some of the filling or fresh herbs on top.