Vegan Roasted Vegetable Omelette
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A healthy vegan recipe, ideal for using up leftover Christmas day vegetables on Boxing Day. Itâs 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
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
preparation
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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