Fans of savory breakfasts are sure to enjoy our new recipe for a vegan omelette. It tastes best served warm with lightly melted plant-based cheese and vegetables such as broccoli and corn. If you prefer other flavor combinations, be sure to try the omelette with plant-based sausage and chives. You can pack such a vegan omelette in your lunchbox for school or work, as it is also a convenient and nutritious snack when cold.
Filling omelette without eggs
Both traditional and vegan omelette should be nutritious and satiate us for a long time. A high proportion of protein in the dish determines a longer feeling of satiety. By using the vegetable egg substitute myEgg in the recipe, we get a higher protein content in the omelette than if we use flaxseed or banana. You can read about egg substitutes in plant-based dishes in our post: What instead of eggs – or, how to replace eggs in vegan cooking?
Ingredients (recipe for 1 omelette):
30g type 450 wheat flour
3g baking powder
approx. 120g vegetables e.g. broccoli, onion, corn
salt, black pepper
canola oil – for frying
- Shred the broccoli into small florets and blanch: put the broccoli florets in boiling water for about 3 minutes, then plunge them into ice cold water to cool.
Finely chop the onion.
Heat oil in a frying pan and fry the vegetables for about 10 minutes.
- In a bowl, mix myEgg, whole wheat flour, baking powder and spices. Add the vegetables and mix again.
- In a small frying pan, heat a teaspoon of canola oil. Pour in the batter, cover with a lid and fry for about 5 minutes, until browned on one side and “seared” on top. Flip the omelette and fry on the other side until browned.