Vickys Eggless Omelette

Name: Vickys Eggless Omelette
Ingredients: 90 grams chick pea/gram flour; 1/2 tsp medium curry powder; 1/2 tsp turmeric; 1/4 tsp salt; 110 ml rice milk; 40 ml full fat coconut milk; 6 spring onions/scallions, sliced; 6 baby button mushrooms, sliced; 1 medium tomato, deseeded & chopped; 1 clove garlic, finely chopped; 1/2 green chilli, finely chopped; 1 tbsp sweetcorn

12 ingredients

9 steps

Ingredients

90 grams chick pea/gram flour
1/2 tsp medium curry powder
1/2 tsp turmeric
1/4 tsp salt
110 ml rice milk
40 ml full fat coconut milk
6 spring onions/scallions, sliced
6 baby button mushrooms, sliced
1 medium tomato, deseeded & chopped
1 clove garlic, finely chopped
1/2 green chilli, finely chopped
1 tbsp sweetcorn

Directions

1

Mix together the flour, curry powder, turmeric, salt and milks and set the thick batter aside
2

Heat some oil in a frying pan over a medium heat and fry off the onions and mushrooms for a few minutes before adding the garlic, chilli and tomatoes.
3

Continue cooking on a low heat until the vegetables are tender
4

Add the sweetcorn to the pan then some more oil to make sure the omelette doesn't stick and pour in all of the batter to coat the entire bottom.
5

Cook on a medium/low heat until the edges start to turn golden, around 7 or 8 minutes
6

Heat the grill/broiler and put the pan underneath on medium/low to cook the top side.
7

You can flip the omelette instead if you like and cook the other side for a further 5 minutes
8

Serve half an omelette per person with a nice fresh side salad.
9

You may like to scatter some grated vegan cheese over the top too