Crispy onion and zucchini vegan omelette

Crispy onion and zucchini vegan omelette

AuthorMoofremamaCategory, , DifficultyBeginner

I wish I had discovered this egg free omelette recipe years ago. It is quick, extremely cheap and easy to make for breakfast or as a snack or even a picnic. I have used zucchini and onions but you can substitute any veg you like, such as green onions, peppers, mushrooms, asparagus, kale - whatever you have handy or fresh.

This serves 4 for breakfast or two hungry people. Add more nooch (nutritional yeast) if you want a more cheesey flavour.

Yields1 Serving
Prep Time2 minsCook Time10 minsTotal Time12 mins

Ingredients

 1 cup Chickpea flour
 1 cup Water
 1 pinch Himalayan pink salt or any table salt
 1 tsp Nutritional yeast flakes
 1 tbsp Rapeseed or groundnut or sunflower oil
 1 Medium sized brown or white onion, peeled and finely sliced
 1 Zucchini washed and either grated or spiralized
 1 Sprinkle of fresh herbs

Method

1

Whisk the chickpea flour, nutritional yeast flakes, water and salt in a bowl using a metal whisk or a fork and leave to stand whilst you start the veg.

2

Add the oil to large non-stick frying pan with onions and fry on a medium heat until slightly softened and browned on the edges.

3

Add the zucchini and continue cooking for 2 minutes moving the veg to avoid burning.

4

Turn the heat down to a lower setting and ensure both the onion and courgette are evenly distributed over the surface of the pan.

5

Pour the omelette batter mix gently over the veg to ensure full coverage with no gaps.

6

Sprinkle on the fresh herbs of your choice. I like to use basil.

7

Cook until the mixture is almost set on the top (approximately 4 minutes). You need to turn the omelette over so put a plate face down over the omelette and with your hand on top of the plate flip the frying pan over so you have the plate right side up in your hand.

8

Return the pan to the heat and then gently slide the omelette back into the pan wet side down.

9

Cook for another minute to firm up the underside.

10

Your omelette is ready. Cut into 4 portions and serve with a squeeze of lemon and some salad.

Ingredients

 1 cup Chickpea flour
 1 cup Water
 1 pinch Himalayan pink salt or any table salt
 1 tsp Nutritional yeast flakes
 1 tbsp Rapeseed or groundnut or sunflower oil
 1 Medium sized brown or white onion, peeled and finely sliced
 1 Zucchini washed and either grated or spiralized
 1 Sprinkle of fresh herbs

Directions

1

Whisk the chickpea flour, nutritional yeast flakes, water and salt in a bowl using a metal whisk or a fork and leave to stand whilst you start the veg.

2

Add the oil to large non-stick frying pan with onions and fry on a medium heat until slightly softened and browned on the edges.

3

Add the zucchini and continue cooking for 2 minutes moving the veg to avoid burning.

4

Turn the heat down to a lower setting and ensure both the onion and courgette are evenly distributed over the surface of the pan.

5

Pour the omelette batter mix gently over the veg to ensure full coverage with no gaps.

6

Sprinkle on the fresh herbs of your choice. I like to use basil.

7

Cook until the mixture is almost set on the top (approximately 4 minutes). You need to turn the omelette over so put a plate face down over the omelette and with your hand on top of the plate flip the frying pan over so you have the plate right side up in your hand.

8

Return the pan to the heat and then gently slide the omelette back into the pan wet side down.

9

Cook for another minute to firm up the underside.

10

Your omelette is ready. Cut into 4 portions and serve with a squeeze of lemon and some salad.

Crispy onion and zucchini vegan omelette