Ages ago, before I went vegan I used to love omelette, it’s easy, quick and convenient. So I went after the perfect recipe. There are thousands different ones on the internet and most of them fall apart when you try to add any kind of filling to it. I came across one recipe from the Brazilian blog Cantinho do Vegetariano and used it as an inspiration for my recipe.
What I’ve got in the end was perfect. You can add any kind of filling to it and it always works and the best thing is – if you don’t want to eat it all in one go, you can keep the batter in the fridge and finish it the day after. I’m in love with this recipe so give it a go, I’m sure you’ll love it too!
- 1+1/2 cups water
- 1+1/2 cups flour
- 2 tbsp sunflower oil
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tbsp nutritional yeast
- 3 tbsp mustard
- 1 tsp garlic powder
- 1/2 onion chopped
- 100gr broccoli florets
- 50g vegan cheese grated
- On a blender beat the ingredients of the batter until they are incorporated and smooth.
- Oil a 9″ or 10″ nonstick frying pan and place over lower heat.
- Pour in 1/2 of the batter.
- Immediately tilt and rotate the pan to distribute the batter evenly.
- Then add half of the filling, just to one half of the omelette.
- Cook for about 7-10 minutes or until the edges are deep golden and start to curl up slightly.
- Fold the omelette, cook for another couple of minutes. Flip the omelette to make sure it is cooked on both sides.
- Repeat the process with the rest of the batter/filling and serve.
- Nut free
- Soya free
Hey Vanessa, I’d like to try this. Did you use plain flour and what type of mustard? Powder?
Thanks, Stacy 🙂
Hi Stacy, I used plain flour and american style mustard, the one you can buy at the supermarket. Let me know how it turns out! Cheers 🙂
Thanks! I’ll give it a go this week and let you know 🙂
Hi Vanessa, it worked out well thanks. I’m going to try and perfect it tomorrow maybe with a little less batter to make it a bit thinner. I used English mustard so just added a little less and increased the nutritional yeast flakes a little. Looking forward to trying it again 😉 x
Thanks for the feedback and I’m glad it worked Stacy, that is such a versatile recipe and it’s quite handy. The batter is enough to make two omelettes, if your pan it’s not too big. Cheers 🙂
I am trying to go vegan, but, like this recipe, I find that vegan substitutes have too many carbs and too little protein. I have to take Coumadin blood thinner and have to avoid foods with vitamin K. I’m avoiding wheat products, because of carbs and wheat belly. What am I to do, eat only beans? Isn’t this “omlet” primarily starch? I WANT to become vegan, but can’t see how on earth I can remain healthfully nourished without at least eggs.
Please help with some overall advice.
Hey, carbs are a good source of energy and I don’t see a reason why you should avoid them. As for protein, it is present in almost all foods so unless you’re starving yourself to death it is extremely unlikely for you to get protein-deficient. If you’re getting fat, it means that you either eating too much or exercising too little.
Don’t make a full plate, do half of it and add maybe some beans for protein on the side?
Why are you trying to avoid carbs??
All the cells in our body rund on simple sugars.If you are gluten intolerant just skip the wheat and use other non-gluten Floors like rice,corn,oat etc…
And eggs are far from being a healthy food. The concentration of dietary cholesterol is the highest in eggs and it doesnt care if those are grass fed organic etc…cholesterol is well know for clogging arteries which leads to hearth attacks and strokes.
If you want to eat clean and healthy eat foods low in the food chain,natural and wholesome as we were design to eat
You know what most people get wrong? They restrict carbohydrates and want as much protein as possible! But that’s just not good.
If you want to be a healthy vegan, go for mostly raw food and don’t use such recipes so often.
Please check out “freelee the banana girl” on youtube! She will help you
Equal parts of buckwheat and besan flours make a light, high protein, gluten-free, delicious pancake or batter.
Great recipe, thanks so much for sharing it with us!
Just made this for my lunch. I substituted plain flour for chickpea flour & it worked a treat. I did one with broccoli & spinach and one with red onion, tomato & broccoli. Thanks for sharing the recipe!
Gonna try it with the chickpea flour this weekend
Oi, tudo bem?! Love the look of this recipe. I make something similar but with chickpea flour instead to make it gluten free. It is excellent and really savoury, even without nutritional yeast 🙂
Estou muito feliz que eu encontrei seu blog. Adoro Brasil.
Obrigada pelo comentario Jess e fico feliz que gostou do meu blog. Try adding nutritional yeast next time as it gives a “cheese” like flavour to it. 🙂
This looks great! Could I use Dijon Mustard?
Hi Rebecca, thanks for your comment. Yes you can certanly use Dijon Mustand but try using 2 tbsp instead of 3 tbsp as it’s stronger than the american one. Thanks 🙂
do i have to use bicarbonate of soda
Hi Jake, yes you need as the bicarbonate of soda make it light and airy. 🙂