Looking for simple, tasty, and nutritious breakfasts? With this vegan omelette and French toast mix, it's super easy! This versatile mix can be used to make simple omelettes, fluffy omelettes, scramble, French toast, quiche, frittata, and even a roti/thosai/wrap/tortilla!
Ingredients:
Organic chickpea flour, nutritional yeast, organic ground flax, baking powder, Himalayan salt, turmeric, black salt.
Instructions:
Easy Omelet: Mix 1/3 cup omelette mix with 1/3 cup water. Let the mixture sit for 5 minutes and mix again to get rid of lumps. Heat a lightly oiled frying pan over medium-high heat. Pour in half of the batter. Spread thinly or leave thick. Cook until the top has almost no shiny/wet spots. Flip and cook the other side until lightly browned. Add any desired fillings and fold them in half. Repeat with another half of the batter. If you spread it thinly this can be used as a wrap/tortilla or instead as a thosai/roti
Fluffy Omelet: Use a food processor or stick blender to blend 1/2 cup (50g) of mix with 300g silken tofu. Cook the same as the easy omelette. Omelette will be a bit more delicate, soft and fluffy, more like an actual egg omelette. If you make it thick you can break it up after cooking both sides to make it like scrambled eggs.
French toast: mix 1/4 cup mix with 1/2 cup nondairy milk. If desired, add some cinnamon and/or sugar to the mixture. Let sit for 5 minutes and stir again to get rid of lumps. Heat a lightly oiled frying pan over medium heat. Dip both sides of bread into the mixture and cook both sides until golden brown. Repeat with more bread. Serve sweet with fruit and syrup, or serve savoury with chutney and curry.
Variations:
Add pepper, spices, and herbs to the omelette mixture before cooking. Black pepper, chilli flakes, curry leaves, cumin, etc.
Add finely chopped veggies to the easy or fluffy omelette mixture before cooking such as capsicum, chile, onion, spinach, grated carrot, etc.
Omelette filling ideas- sauteed onions, mushrooms, spinach, vegan sausage, vegan cheese
Use the mixture from an easy omelette or fluffy omelette and mix in fillings and bake in a muffin tray (grease the tray or use cupcake holders) at 180C until firm and lightly browned. Or use as the base of a quiche or frittata. Make sure it is cooked thoroughly, as raw chickpea flour does not taste pleasant!
