Vegan Roasted Vegetable Omelette

Ingredients

For the batter:

95g/3oz chickpea flour

185ml/6.25fl oz soy milk

7g/0.25oz yeast

30ml/1fl oz apple cider vinegar

1/4 tsp. turmeric powder

1/4 tsp. garlic powder

1/4 tsp. baking soda

1/2 tsp. salt

For the filling:

50g/2oz shallots, finely diced

20g/0.75oz garlic, minced

50g/2oz bell pepper, finely diced

50g/2oz tomatoes, finely diced

50g/2 oz eggplant/aubergine, finely diced

75g/2.5oz zucchini/courgette, finely diced

15ml/0.5fl oz olive oil

Salt

Pepper

Preparation

Whisk all ingredients for the batter in a bowl. Leave to rest for 10 minutes.

Heat olive oil in a pan. Sautee all vegetables until tender. About 3-5 minutes. Season with salt and pepper.

Pour about half a cup of the batter into a non-stick pan. Swirl around and cook until top is bubbly. About 2 minutes.

Put sauteed vegetables on the batter.

Fold then cover and cook over low heat for 2 more minutes.

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About

A healthy vegan recipe, ideal for using up leftover Christmas day vegetables on Boxing Day. It’s a light dish perfect after the indulgences of Christmas day. Chickpea flour is naturally gluten free, chickpeas are a super source of protein, fibre and iron. The skin of vegetables and fruit are quite often a good source of nutrition in itself, the dark skin of the Zucchini/courgette is high in soluble fibre which slows digestion and stabilises sugar levels. The dark skin of the Eggplant/Aubergine is full of fibre, potassium, magnesium and antioxidants, Tomato skin is full of antioxidants too so before removing skins bear this information in mind.