MyNutriCounter / Vegan Roasted Vegetable Omelette



For the batter:

95g/3oz chickpea flour

185ml/6.25fl oz soy milk

7g/0.25oz yeast

30ml/1fl oz apple cider vinegar

1/4 tsp. turmeric powder

1/4 tsp. garlic powder

1/4 tsp. baking soda

1/2 tsp. salt

For the filling:

50g/2oz shallots, finely diced

20g/0.75oz garlic, minced

50g/2oz bell pepper, finely diced

50g/2oz tomatoes, finely diced

50g/2 oz eggplant/aubergine, finely diced

75g/2.5oz zucchini/courgette, finely diced

15ml/0.5fl oz olive oil




1.Whisk all ingredients for the batter in a bowl. Leave to rest for 10 minutes.

2.Heat olive oil in a pan. Sautee all vegetables until tender. About 3-5 minutes. Season with salt and pepper.

3.Pour about half a cup of the batter into a non-stick pan. Swirl around and cook until top is bubbly. About 2 minutes.

4.Put sauteed vegetables on the batter.

5.Fold then cover and cook over low heat for 2 more minutes.



Update Message: A healthy vegan recipe, ideal for using up leftover Christmas day vegetables on Boxing Day.

Tags: dinner, vegetarian, breakfast, recipes, vegan, gluten-free, dairy-free, lunch, Mains

Revision: 1