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