A delicious egg-free vegan omlette of herbs, spies and zucchini

Spice up your breakfast with this hearty, tasty omelette
Serves 3

The main ingredient of this beautifully simple recipe, chickpea flour, is high in protein, amino acid and fiber, making this gluten-free dish ideal as a strategic protein boost first thing in the morning. It is also easy to combine with extra ingredients like mushrooms, spinach, hummus and tomatoes for a more complete lunch or dinner. Crunchy on the outside and soft on the inside, it will soon become your new go-to, healthy, vegan snack.

2 tsp onion powder
1 tsp garlic powder
1 tsp turmeric powder
2 tbsp nutritional yeast
½ cup cassava flour
1 cup chickpea flour

100g zucchini (peeled, chopped)
100g cashews (soaked, rinsed)
½ cupnwater
2 tsp tahini
1 Tbsp olive oil
1 tsp sea salt
1 tsp black pepper
½ cup dry mixture

Sauteed spinach
Sauteed mushrooms
Tomato sauce
Herbs: basil, parsley, corinader, etc…

This dry mixture can be prepared in advance – mix everything together and keep it in air tight container in the kitchen for three days, maximum.

Put all the wet ingredients into a high speed blender and blend until very smooth.

Mix the dry and wet mixtures together in a bowl.

Put a small amount of olive oil into a non stick pan over a medium heat. Pour in the batter and cook until the omellete becomes easy to move. Flip using a spatula and cook until both sides are golden brown.

Serve immediately for maximum crunch.  

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