The chickpea omelette:
1 block (300g) silken tofu
1 cup chickpea flour
¼ cup nutritional yeast
150ml plant-based milk
1 tbsp apple cider vinegar
2 tsp cornstarch
2 tsp baking powder
2 tsp garlic powder
2 tsp ground turmeric
2 tsp smoked paprika
1 tsp ground cumin
S & P to taste
The filling & topping:
100g baby spinach
300g white button mushrooms, sliced
1 red onion, thinly sliced
2 avocado, sliced
Fresh microgreens
S & P to taste
Oil for cooking
The method:
In a blender, place all the ingredients for the omelette and blend until smooth and creamy
Set the batter aside for around 10 minutes to let it rest and thicken up slightly
Meanwhile, in a frying pan/skillet, with medium-high heat, sauté sliced mushrooms with oil and pinch salt until golden brown and set aside. Arrange mushrooms with gaps in between and cook mushrooms in batches for the best result
Return to the same pan, with medium low heat, lightly sauté baby spinach until spinach is slightly wilted but still fresh and set aside. Avoid over cooking the spinach.
To make the omelette, in a large non-stick frying pan, heat up oil with medium-high heat and pour batter in to create a round circle
Cook the omelette for 3-4 minutes or until the top is set and use a spatula to gently loosen the omelette from the bottom of the pan and carefully flip and cook it for another 2-3 minutes or until cooked
Serve up the omelette warm with spinach, mushrooms, onion slices and top up with sliced avocados and some fresh microgreens on the side
Recipe created for The Avo Tree by Ting Xu @alittlepositivityeveryday
