Vegan breakfast ‘omelette’

Serves 2
Prep time 10 minutes
Cook time 25 minutes
Difficulty Moderate

Nutrients per serving

Ingredients

• 2 tsp olive oil *
• 1 onion, finely sliced
• 2 garlic cloves, crushed
• 1 romano pepper, finely sliced
• 1 courgette, cut into matchsticks
• 400 tinned chickpeas *


• 150g soft spelt flour *
• 1 tsp mustard powder
• ¼ tsp turmeric *


• ¼ tsp cayenne pepper *
• 1 tbsp chopped dill
• 1 tbsp chopped parsley

* Available at Holland & Barrett

Method

In a non-stick pan, heat 1 tsp of olive oil and fry the onion for 5 minutes until softened. Add the crushed garlic with a little salt and pepper, and pan-fry until soft for another 5 minutes.

Stir in the sliced pepper and courgette and allow to soften for 10 minutes.

In a small bowl, make the ‘egg’: whisk the chickpea liquid until soft peaks form (around 8-10 minutes) and then sprinkle over the spelt flour, mustard powder and spices, and gently fold in.

Add the cooked vegetables and chopped herbs to the egg mixture. Season, and then transfer back to the frying pan. Fry on medium-high for 4-5 minutes on each side until crisp and golden. The omelette is quite fragile when flipping so it may be helpful to flip it onto a plate and then slide back into the pan.

Once cooked, cut into slices and serve with a green salad.

Liked this? Then you’ll LOVE this Vegan Dark Chocolate & Pecan Granola recipe