Vegan Roasted Vegetable Omelette

"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."
 
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photo by hello photo by hello
photo by hello
Ready In:
20mins
Ingredients:
17
Yields:
2 omelettes
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ingredients

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directions

  • Whisk all ingredients for the batter in a bowl. Leave to rest for 10 minutes.
  • Heat olive oil in a pan. Sautee all vegetables until tender. About 3-5 minutes. Season with salt and pepper.
  • Pour about half a cup of the batter into a non-stick pan. Swirl around and cook until top is bubbly. About 2 minutes.
  • Put sauteed vegetables on the batter.
  • Fold then cover and cook over low heat for 2 more minutes.

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