My sister Erica has been so excited to try these eggless omelettes. Being allergic to eggs, she grew up wondering what the fuss is all about! We tried a couple of variations until we ended up with this one. These ones were more like a pancake/crepe omelette cross. I think it’s still pretty yummy!

Ome-lette you try this and report back! 😜

For the ‘Omelette’

• 1/2 cup garbanzo flour
• 1 cup unsweetened almond milk
• 1 tsp nutritional yeast
• 1/4 turmeric powder
• 1/4 cumin powder
• 1/4 garlic powder
• 1/2 pepper
• 1/2 tsp baking soda
• 1 tsp apple cider vinegar
• 1 tsp grounded flax seed
• Freshly chopped green onion, one stalk (optional)
• Salt to taste

For the filling

• Veggies of your choice. Keep it simple or try something new!
• Optional: Bacon, ham (vegan or any kind)
• Topping ideas: cheese, avocado, lime juice and fresh herbs

Steps

1. Start with adding all the omelette ingredients in a big bowl and whisk until combined. Set aside.
2. Next, heat a pan, add oil of your choice and start stir frying your veggies. (For this recipe I had some frozen chopped veggies in hand: carrot, snap peas, corn and peas. Added some fresh spinach and bacon into the stir fry)
3. Remove veggies from pan. Turn heat to medium and add in oil of choice. Add in 1/3 of the omelette mix, spread evenly. Cover and cook for 3-5 min. Then flip and cook the other side for another couple of minutes. Add in the veggies on top and fold omelette. Turn off heat and keep covered for another minute
4. Plate, garnish and enjoy!