Most of the time I am eating oatmeal for breakfast. But sometimes I want something savoury for breakfast. This vegan omelette doesn’t taste like a real omelette. But I am pretty happy about it because I don’t like the taste of eggs. The vegan omelette tastes more like chickpeas or like falafel. You can eat the omelette for breakfast, or for lunch or to take away as a bagel topping.
Ingredients (serves 2)
Avocado cream sauce
Combine chickpea flour and water and stir until the batter is smooth. Let sit for 10 minutes. Add the courgette, mushrooms, bell pepper, green onion, parsley and marjoram to the batter. Add salt and pepper to taste.
Heat a frying pan over medium heat. When the frying pan is hot, add oil. Pour the batter into the pan, as if making pancakes. Wait until it bubbles and firms up along the edges (approx. 2 minutes to cook). Flip the omelette. When the underside is browned, flip the omelette again, and cook the other side for a minute.
In a medium bowl, mash together the avocado, lemon juice, paprika and salt. Mix in tomatoes and serve immediately.
You also can use the omelette as a bagel topping. Top bagel halves with avocado cream sauce and 1 tsp mustard. Then, add the omelette.