Tomato & Basil Vegan Omelette
November 13, 2017 | Serves 2
- 3/4 Cups of Water (185ml)
- 1 Cup of Chickpea/Gram Flour (130g)
- 2 Tablespoons of Coconut Yoghurt (40g)
- Sea Salt & Pepper
- 1 Teaspoon of Olive Oil
- Handful of Cherry Tomatoes
- Small Handful of Fresh Basil, Finely Chopped
Apart from a little fish, I’ve been eating totally plant based for the last few months and I’ve been loving it, but breakfast is the one place I struggle a little. I recently found out that I’m intolerant to eggs and after years of being an egg fiend (I had them almost every morning), there was a gap in my breakfast options that I just couldn’t quite fill. So it was a necessity to figure out a vegan omelette when I just need a salty, savoury breakfast. Obviously, the texture isn’t exactly the same but it’s very close and really hits the spot. You can fill it with whatever you like but this combo is super quick and so delicious.
Add the water, chickpea flour and coconut yoghurt to your blender and blend until smooth. Season well with salt and pepper and blend once more to combine.
Heat the olive oil in a medium sized non stick pan on high heat. Roughly chop the cherry tomatoes and add them to the pan. Cook them for about 2 minutes, until lightly cooked.
Pour half of the mixture into the pan, so that it covers the tomatoes and comes out to the edges of the pan. Let it cook for about 1.5-2 minutes, then sprinkle on the fresh basil. Flip half of the omelette over itself and continue to cook for another minute or two until the inside it set.
Repeat with another omelette and serve with salt and pepper.