Vegan Omelette

My current go to breakfast, lunch or dinner obsession is this green vegan omelette. It’s honestly so easy to make, and just has three ingredients. 

I absolutely love loading mine up with a homemade herby pesto, colourful vegetables (here I have beetroot, cabbage, sun dried tomatoes, broccoli & spinach) and a sprinkling of feta cheese. 

You could use any vegetables you want or have lying around in the fridge. It would also be delicious with mixed beans, tofu or lentils for a more satisfying and protein rich meal. 

THREE REASONS YOU WILL LOVE THIS RECIPE: 
1. The omelette contains only three ingredients
2. It takes less than 15 minutes from start to finish
3. It contains 1 of your five a day plus whatever you fill it with. 


Vegan Omelette jpg


Makes 1 ‘omelette’

3 tbsp chickpea flour

1 tsp baking powder

Large handful of spinach ( or frozen) 

Pinch of salt & pepper

1 tsp garlic salt


METHOD

Preheat the oven to 180C. Then add all the ingredients into a bowl until a batter forms (alternatively place ingredients into a blender) Add more or less water to reach desired consistency.

Heat a skillet pan and pour in the batter. Cook for 3 minutes before placing in the oven for 5-10 minutes. Remove from the oven, flip onto a plate (it should come out very easily) and top with pesto, beetroot, sun-dried tomatoes, feta and whatever else you like! 

DID YOU MAKE THIS? TAG @rootedliving1 OR #rootedrecipes