All our products are sold out and we will not produce new spreads until further notice.
All our products are sold out and we will not produce new spreads until further notice.
Best paired with: Cheesy Hummus and Red Pepper Hummus
30 min
4 omelettes
716 kcal
Quick, easy and full of protein – all of these characterise our new vegan chickpea omelette recipe inspired by Nora Cooks. One piece of omelette contains more than 11 (!) grams of protein, and, therefore, will work as a perfect breakfast option to fuel you up before a long day.
Are you asking how is it even possible to imitate egg omelette flavour without eggs? The answer is simple – kala namak, in other words, rock salt or Himalayan black salt. It is widely used in Indian cuisine and brings the well-known “egg” flavour to every vegan recipe.
So let’s get right into it!
• 1 cup (92g) chickpea four
• 3 tbsp nutritional yeast
• 1 tbsp cornstarch
• 1/2 tsp turmeric
• 1/2 tsp kala namak (rock salt)
• 1/2 cup (125ml) unsweetened plantbased milk / water
• A handful of spinach • 4-5 small mushrooms • 1 bell pepper (mix of 3 colours) • Oil, salt, pepper
• Tomato slices
• Onion slices
• Cheesy Hummus
• Red Pepper Hummus
• Fresh parsley
1. Prepare the filling – slice mushrooms and peppers thinly, and then roast them in a bit of oil together with spinach.
2. To prepare the omelette dough, mix all the dry ingredients first.
3. Start adding milk or water gradually and stop when the desired consistency is reached (see the video).
4. Pour the butter onto a frying pan (may be needed to use a bit of oil, depending on your pan).
5. When the omelette starts hardening and the top is not liquid anymore, add the filling in a half and fold it up halfway to cover the filling. Roast for another 1-2 minutes.
5. Decorate with toppings, add our savoury hummuses on top for the best possible flavour explosion and enjoy! 🙂
Nutrition (per 1 omelette without toppings) | |
|---|---|
Total calories | 179 kcal |
Total fat | 4.9 g Saturated fat: 0.6 g |
Total carbohydrates | 24.2 g Fiber: 5.4 g Sugar: 5.3 g |
Total protein | 11.2 g |
