Omelette

Omelettes are eaten all around the world. Google just told me that it is a dish originated in Persia- little ‘very not useful at all’ fact of the day for you. Anyway, ‘we’ eat it a lot in Portugal. Traditional one in my house used to be chorizo and parsley. The saying is (WAS) that ‘ you cannot make omelettes without eggs’ – ohhhh yes, yes you can!!! Follow this simple recipe, and the final product is so good- my husband said ‘ you wouldn’t know that this isn’t egg at all’ – I’ll take that complement thank you very much 🙂

Time: 15 min

Type: main or snack

Difficulty: 1 pan

Serves: about 4 or 6 omelettes, depending how big is your pan

What you need:

Food:

1 cup chickpea flour

1/2 cup water

1/2 cup unsweetened soya milk

1 or 2 tbsp nutritional yeast

1 tsp paprika

black salt and pepper to taste

1 tbsp cider vinegar

filling: whatever you fancy- I used a handful of parsley and leek and a violife cheddar pieces

a little oil

Utensils:

blender

frying pan

measuring cup, spoon, spatula

Directions:

Add all the omelette ingredients into a blender (expect whatever filling you’re using) and mix for a few second;

Heat a little oil in a non-stick frying pan over low heat (you can skip oil if your pan is really good);

Pour a portion of the mix into the pan, tilt the pan from one side to another so the mix covers the surface of the pan- repeat till all the runny mix is set;

Spread filling evenly and let it cook for a few seconds;

Fold mix gently in half with a spatula;

After a minute or so, flick over the omelette so both sides are cooked through;

Slide onto a plate to serve;

Repeat the process till all the mix is used- enjoy!