https://youtube.com/shorts/MGYV3QjZxXU?is=7xlqzuVVFh3FZQwh
🥞 VEGAN OMELETTE 🌱
🔥 High Protein, Oil Free & Maximum Weight Loss!!
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:
1️⃣ 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 💚
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RECIPE WITH MEASUREMENTS:
Here is the fully rewritten recipe with standard, balanced measurements tailored for two satisfying, high-protein plant-based omelettes.
🛒 Ingredients List
For the Omelette Batter
- Chickpea flour (gram flour): 1 cup (120g)
- Nutritional yeast: 2 tbsp (10g)
- Garlic powder: ½ tsp
- Baking soda: ¼ tsp
- Salt & Black pepper: ¼ tsp each (or to taste)
- Water: ¾ cup (180ml)
For the Vegetable Filling
- Yellow onion: 1 medium (diced)
- White or chestnut mushrooms: 1 cup (100g, diced)
- Cabbage (pointed or savoy): 1 cup (70g, shredded)
- Courgette (zucchini): ½ medium (approx. 80g, grated)
- Carrot: 1 small (approx. 60g, grated)
- Water (for sautéing): 2–3 tbsp
For the Garlic-Herb Yogurt Sauce
- Greek-style soy yogurt: ½ cup (120g)
- Garlic powder: ¼ tsp
- Apple cider vinegar: ½ tsp
- Fresh parsley: 1 tbsp (finely chopped)
- Salt: A tiny pinch
For Serving
- Cherry tomatoes on the vine: 1 cup (approx. 150g)
- Fresh parsley: For garnish
🍳 Method
- Sauté the aromatics: Heat a large non-stick pan over medium heat. Add the diced onion and 2 tablespoons of water. Cook for 3 to 4 minutes until the onion softens and turns translucent. Add more water a splash at a time if it starts to stick.
- Cook the veggies: Add the thinly sliced cabbage, diced mushrooms, grated courgette, and grated carrot to the pan. Cook for 5 to 6 minutes, stirring frequently, until all the vegetables are tender and their moisture has mostly evaporated. Remove from heat and set aside to cool slightly.
- Whisk the batter: In a large mixing bowl, whisk together the chickpea flour, nutritional yeast, garlic powder, baking soda, salt, and black pepper. Gradually pour in the ¾ cup of water, whisking constantly until you have a smooth, lump-free batter.
- Combine: Fold the cooked vegetable mixture into the chickpea batter and stir well until all the vegetables are evenly coated.
- Cook the omelettes: Wipe down your non-stick pan and return it to medium-low heat. Pour half of the batter into the pan, spreading it gently into a neat circle. Cover with a lid and cook for 4 to 5 minutes until the edges look dry and bubbles form on top. Carefully flip and cook the other side for another 2 to 3 minutes until golden brown. Repeat with the remaining batter.
- Make the sauce: While the omelettes are cooking, combine the Greek-style soy yogurt, garlic powder, apple cider vinegar, a pinch of salt, and chopped fresh parsley in a small bowl. Stir until smooth.
- Plate and serve: Place the hot omelettes on plates, drizzle generously with the garlic-herb yogurt sauce, and sprinkle with extra fresh parsley. Serve immediately with a side of fresh or lightly blistered cherry tomatoes.