Fennel and Rosemany Vegan Omelette

Fennel and Rosemany Vegan Omelette

I've never been a huge fan of fennel but I am completely converted with this recipe. Fennel works really well with rosemary, it loses it's strong aniseed flavour, it's sweet and delicious.

AuthorMoofremamaCategory, , DifficultyBeginner
fennel
Yields1 Serving
Prep Time2 minsCook Time10 minsTotal Time12 mins

Ingredients - Serves 4

 1 cup Chickpea flour
 1 cup Water
 1 tsp Nutritional yeast flakes
 1 pinch Himalayan pink salt or any table salt
 0.50 tsp english mustard powder
 1 tbsp Rapeseed or groundnut oil
 1 Medium sized brown or white onion peeled and chopped
 1 Sprinkle of fresh or dried rosemary
 1 fennel bulb

Method

1

Whisk the chickpea flour, nutritional yeast flakes, mustard powder, 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, rosemary, fennel and fry on a medium heat until slightly softened and browned on the edges.

3

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

4

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

5

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.

6

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

7

Cook for another minute to firm up the underside.

8

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

Ingredients

 1 cup Chickpea flour
 1 cup Water
 1 tsp Nutritional yeast flakes
 1 pinch Himalayan pink salt or any table salt
 0.50 tsp english mustard powder
 1 tbsp Rapeseed or groundnut oil
 1 Medium sized brown or white onion peeled and chopped
 1 Sprinkle of fresh or dried rosemary
 1 fennel bulb

Directions

1

Whisk the chickpea flour, nutritional yeast flakes, mustard powder, 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, rosemary, fennel and fry on a medium heat until slightly softened and browned on the edges.

3

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

4

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

5

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.

6

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

7

Cook for another minute to firm up the underside.

8

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

Fennel and Rosemany Vegan Omelette