• Stacy says:

    Hey Vanessa, I’d like to try this. Did you use plain flour and what type of mustard? Powder?
    Thanks, Stacy 🙂

    • Vanessa Almeida says:

      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 🙂

      • Stacy says:

        Thanks! I’ll give it a go this week and let you know 🙂

        • Stacy says:

          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

          • Vanessa Almeida says:

            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 🙂

  • Barbara says:

    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.

    • Punchy says:

      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.

    • Johanna says:

      Don’t make a full plate, do half of it and add maybe some beans for protein on the side?

    • Fruit.BAT.Uk says:

      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

    • Lisa says:

      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

    • Jaki says:

      Equal parts of buckwheat and besan flours make a light, high protein, gluten-free, delicious pancake or batter.

  • Oliver Gilbert says:

    Great recipe, thanks so much for sharing it with us!

    vegan supplements

  • Sareta says:

    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!

  • Jess says:

    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.

    • Vanessa Almeida says:

      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. 🙂

  • Rebecca B says:

    This looks great! Could I use Dijon Mustard?

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