Vegan Omelette with Mushroom and Spinach filling

Vegan omelettes are really very quick and quite simple to make.  All you have to do is just chuck all the ingredients together – mix – fry and enjoy. This meal has good protein and fibre, making it the perfect breakfast a rather impressive one at that.  Do check out my video for this recipe: https://youtu.be/gzJNmNkfMYE

The main and most important ingredient is kala namak – Kala means black and namak, salt.  It has a distinct pungent smell – an eggy smell to be exact hence its importance to this recipe. 

Turmeric – this give it a nice yellowish colour.  It is also an anti-inflammatory and a strong antioxidant.  Remember turmeric must be used in conjunction with pepper in order to reap its health benefits.

Nutritional yeast is deactivated yeast and has a lovely cheesy flavour – the perfect substitute for cheese 

Preparation: 10 minutes             Cooking Time:   20 -30 minutes

• 1 ½ cup (375ml) besan flour (chickpea flour) 
• ¼ tsp baking powder
• ½ tsp (2.5ml) turmeric powder
• ¼ tsp black pepper
• 1 tsp (5ml) paprika powder/mild chilli powder
• ½ tsp garlic powder (optional)
• ¼ tsp asafoetida (hing)
• 1 tbsp (15ml) nutritional yeast
• 1 tsp (5ml) kala namak (black salt)
• 1 cup (250ml) water
• ¼ cup roughly chopped coriander leaves or parsley
• Oil for frying

This is how:-)

• Mix all the above ingredients (accept the water) in a large bowl
• Add a little water a time to form a nice liquid part thick pourable consistency
• Heat a non-stick pan on medium heat.
• Lightly oil the pan
• Ladle a dollop of batter into the pan – spread it out with the ladle or swirl the pan.  Cook for a minute of two on each side.  Repeat until you have used up all the batter. 

Mushroom and Spinach Filling

• Glug of olive oil
• 1 small onion sliced
• 1-2 dried red chillies roughly torn
• 1 tsp (5ml) chopped garlic
• 1 small punnet mushrooms sliced
• ½ (2.5ml) tsp salt
• ½ (2.5ml) tsp white pepper
• Baby spinach
• 10 Mini roma tomatoes sliced

This is how 😊 

• Heat the oil in a pan. 
• Throw in the onions and red chilies – cooked until soft and translucent. 
• Add the garlic, mushrooms salt and pepper.  Cooked until the mushrooms are cooked through. 
• You may toss in the spinach leaves – cook just until they will.  Turn off and remove from the heat. 
• Place this filling the omelettes – enjoy 🙂
• serve with sauce of you choice (mayo, chilli or tomato sauce)
• You may use any vegetable of your choice for the filling.
• For a frittata, ladle a good amount omelette batter into the pan.  Toss over the filling.  Cook for a minute, then pop into a hot oven and bake for a few minutes.