MINDS BLOWN: EGGLESS OMELETTE RECIPE FROM OUR RESIDENT VEGAN

January 30, 2017

I have never really missed eggs; more accurately I don’t miss them fried, boiled, scrambled or poached but what I did miss was omelettes. Fortunately, I discovered a way to make an eggless omelette, and it is delicious. There are many recipes out there, most requiring tofu and not being a huge fan of tofu; I opted to use a different method. The magic ingredient is chickpea flour!

I have made these and used a variety of fillings however my favourite eggless omelette has vegan cheese, spinach, fried onions and mushrooms in them. You get to decide what your preferences are but basically anything you would put in an egg based omelette, you can put in these.

For the eggless omelette batter:

3 Tbs. ground flaxseed

½ cup + 1 Tbs. warm water

1 cup chickpea flour

1 ½ tsp. baking powder

1 tsp. salt

½ tsp. garlic powder

1 tsp. dried parsley or 1 Tbs. fresh, chopped

½ tsp. turmeric

1 ½ cups cold water

Cooking spray

To make the eggless omelette batter:

In a mug or small bowl, combine the flax and warm water. Stir and let sit for 10 minutes. In a large bowl, combine the flour, baking powder, salt, garlic, parsley and turmeric. Mix well. Add the flax/water mixture to the flour. Add the water, ½ cup at a time. Whisk until smooth. You want the batter to be loose and pourable but not water-thin. Let sit for about 20 minutes while you prepare the filling.

For the filling:

1 Tbs. avocado oil

1 onion, diced

½ lb sliced mushrooms

2 garlic cloves, minced

2 – 3 cups of spinach or kale

Salt and pepper to taste

To make the filling:

Heat the oil in a large frying pan over medium-high heat. Add the onion to the pan and cook until it becomes softened and translucent, about 5 minutes. Add the mushrooms and cook until browned, about 5 minutes. Add the garlic and stir to combine everything. Add the spinach in bunches, adding more as it wilts down. Add the salt and pepper. Remove from the heat.

To make the omelettes:

Heat a 9-inch frying pan over medium heat. Spray the skillet with cooking spray. When the pan is hot, add 1/3 cup of the batter to the center of the skillet. Using your wrist, turn the skillet to spread the batter until it covers the whole skillet. If you need more batter, add a bit more but you want an even layer of batter in the pan.

Cover the pan with a lid and let the batter cook for about 5 minutes. This will allow the batter to steam and solidify. Remove the cover and spray some more oil around the edges of the omelette. Leave the lid off and let cook another 5 minutes. This will allow the omelette to crisp at the edges and the sides will lift off the pan with a thin spatula.

When you can lift the sides without the omelette sticking, carefully move the spatula under the omelette and flip it. Let the omelette cook on this side for 5 minutes. While it’s cooking, add a few Tbs. of filling to one half of the omelette. Add vegan cheese on top of the spinach/mushrooms filling. Carefully lift and fold the other half of the omelette onto the half with the vegetables. Press it down gently to melt the cheese. Cook for another minute or two and carefully slide the omelette onto a plate.

These are super simple to make and served with a side salad, make a delicious meal anytime.

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Susan Hollingshead

Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 4. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time Spud customer, and now our very own resident vegan blogger!