Ingredients:
🧅 Onion
🥬 Cabbage
🥕 Carrot
🥒 Courgette
🍄 Mushrooms
🫘 Chickpea flour
🧀 Nutritional yeast
🧄 Garlic powder
🖤 Black pepper
🧂 Salt
🥄 Baking soda
🥣 Water
Sauce:
🥣 Greek-style soy yogurt
🧄 Garlic powder
🧂 Salt
🍎 Apple cider vinegar
🌿 Fresh parsley
To Serve:
🍅 Cherry tomatoes
🌿 Fresh parsley
Method:
Dice the onion and cook it in a non-stick pan with a splash of water until softened.
2️⃣ Thinly slice the cabbage, dice the mushrooms, and grate the courgette and carrot. Add everything to the pan and cook until the vegetables have softened.
3️⃣ In a bowl, combine the chickpea flour, nutritional yeast, black pepper, garlic powder, salt, and baking soda. Gradually whisk in water until you have a smooth batter.
4️⃣ Fold the cooked vegetables into the batter and mix well.
5️⃣ Divide the mixture into two omelettes and cook in a non-stick pan until golden, carefully flipping to cook both sides.
6️⃣ In a small bowl, mix together the Greek-style soy yogurt, garlic powder, salt, apple cider vinegar, and chopped fresh parsley.
7️⃣ Drizzle the sauce over the omelettes, sprinkle with extra fresh parsley, and serve with cherry tomatoes on the vine.
Soft, fluffy, packed with veggies, and loaded with plant protein 🌱✨
A hearty, satisfying breakfast that proves you don’t need eggs to make an incredible omelette 💚