Alissa in the Kitchen| Vegan Garden Omelette Recipe.

How to make a delicious cruelty free garden omelette. img_0130

This is an exciting new recipe. While this doesn’t have the stretchy rubbery feeling of actual eggs it does have the same flavor and fluffiness of an omelette. It’s almost like a pancake except it’s not dense, sweet or overly carb like. This is a simple, quick and practically fool proof recipe. Practically.

PREP TIME: 5 minutes| COOK TIME: 7 minutes

1 Cup| Chickpea flour

3 Tbs| Nutritional yeast

2 Tbs| Arrowroot powder

1/2 Tsp| Sea salt

1/2 Tsp| Garlic powder

1/2 Tsp| Onion powder

1/2 Tsp| Pepper

1/4 Tsp| Tumeric power *

1 Cup| Spinach

1/2 Cup| Chopped tomato

2 Tbs| Chopped green onion

* Optional.

 

In a medium sized mixing bowl stir all dry ingredients together. This will yield more omelette batter than we are going to need so measure out 1/3 cup of it and store the rest in an airtight container. Take the 1/3 C of dry omelette batter and add 1/3 cup of water and mix well. Add fresh chopped ingredients: spinach, tomato and green onion and gently fold them into the batter.

Heat 2 tablespoons of olive oil in a skillet over medium heat.

pour the batter into the skillet and let it cook for about 4 minutes on each side until its cooked through. Cooking times may vary slightly due to stove types and temperates so just watch it closely.

Top with actual salsa and enjoy.

Drop me a line if you tried this and loved it. If you hated it, well, sorry.

 

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