Aromatic, hearty omelettes made with fine chickpea flour. Filled with spinach, mushrooms and vegan cheese. Perfect for an extended breakfast, lunch or vegan snack. Gluten-free, high fiber and suitable for a low-carb diet.
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 2Omelettes
Calories 297kcal
Ingredients
FOR THE OMELETS:
160mlVegetable milkI take oat milk, but it also works with water
Heat pan to medium heat. Prepare a small bowl with high-heat oil and a silicone brush.
FOR THE OMELETTES provide a bowl, vegetable milk, chickpea flour, nutritional yeast flakes. Add in baking soda, smoked paprika, oregano and kala namak. Mix with a whisk until smooth. Alternatively, use a high-powered blender with a dough program to make it.
160 ml Vegetable milk, 90 g Chickpea flour, 2 tbspn Nutritional yeast flakes, ½ tbspn Baking powder, ½ tbspn smoked paprika, ½ tbspn Oregano, ½ tbspn Kala Namak
In the meantime, heat another pan FOR THE FILLING heat. Heat oil, add mushrooms and spinach and sauté for about 5-7 minutes. Deglaze with tamari and cover. Let stand until pancakes are baked out.
15 ml Oil, 150 g Mushrooms, 150 g Spinach, 30 ml Tamari
Dip the silicone brush into the oil and brush the bottom of the pan. It can also be baked without oil, but then the pancake will be a little drier.
Using a soup ladle, skim off a portion of batter and pour into pan, spreading batter evenly. Bake for about 2-3 minutesuntil the surface bubbles and is already slightly cooked through. Turn and fill with the spinach and mushroom vegetables. Sprinkle some vegan cheese on top and fold shut (see video). Remove and place on a plate.
Repeat the step under point 5) until the dough is completely consumed and filled.
Serve with herbs of choice and hot sauce (optional) and enjoy!