Vegan Roasted Vegetable Omelette

Vegan Roasted Vegetable Omelette

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by: KrazyKiwi






A healthy vegan recipe, ideal for using up leftover Christmas day vegetables on Boxing Day. It’s a light dish perfect after the indulgences of Christmas day. Chickpea flour is naturally gluten free, chickpeas are a super source of protein, fibre and iron. The skin of vegetables and fruit are quite often a good source of nutrition in itself, the dark skin of the Zucchini/courgette is high in soluble fibre which slows digestion and stabilises sugar levels. The dark skin of the Eggplant/Aubergine is full of fibre, potassium, magnesium and antioxidants, Tomato skin is full of antioxidants too so before removing skins bear this information in mind.




ingredients

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serves: 2

For the batter:

95 g chickpea flour

185 ml soy milk

7 g instant yeast

30 ml 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:

50 g shallots, finely diced

20 g garlic, minced

50 g red bell peppers

50 g tomatoes

50 g eggplant

75 g zucchini

15 ml olive oil

Salt

Pepper

Nutrition Facts
Vegan Roasted Vegetable Omelette

Servings Per Recipe: 2

Amount per Serving

Calories: 344

  • Total Fat: 12 g
  •     Saturated Fat: 1.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 963.2 mg
  • Total Carbs: 42.9 g
  •     Dietary Fiber: 8.7 g
  •     Sugars: 11.2 g
  • Protein: 16.6 g
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preparation

Vegan Roasted Vegetable Omelette 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.

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