GREEK EASTER MUSHROOM SOUP
November 20, 2020
EASY AND DELICIOUS SPICY VEGAN CHEESE SPREAD
November 25, 2020
Hi friends! Once again welcome to my kitchen! Hope you are all doing great! Today I decided to make for you one of those recipes that I love making when I don’t feel like cooking. Because it’s super easy, filling and delicious! A chickpea omelette! Ready in 30 minutes, perfect fot a quick lunch or dinner! You can add any vegetbales you like , or even mushrooms and make your omelette as fancy or simple as you like!
Give it a go and let me know what you think!
CHICKPEA OMELETTE WITH ASPARAGUS
Course: MAIN COURSEDifficulty: 2/52
10
minutes30
minutesEasy, filling and delicious chickpea omelette!
Ingredients
3 tbsp vegetable oil
1 medium potato cut in thin slices
1 medium onion chopped
5 – 6 asparagus
120 gr chickpea flour
140 ml water
100 plant based milk (unsweetened)
2 tbsp nutritional yeast
1 tsp kala namak (black salt)
1 pinch cumin
1/2 tsp garlic powder
Black pepper
2 – 3 tbsp shredded vegan mozzarella
2 tbsp chives chopped
Directions
- In a pan over high heat add some vegetable oil and fry the potatoes. Once ready take them out and leave them on a piece of paper towl to absorve excess oil.
- In the pan add the onion and the asparagus. saute until translucent. When ready take them out and leave them beside the potatoes on the paper towl.
- In a bowl whisk together the chickpea flour with the plantbased milk, the water, nutritional yeast, garlic powder, salt, cumin and black pepper. Add the potatoes, the onions and the asparagus. Empty the mixture in the pan and lower the heat. Cover and let cook for about 6 – 8 minutes or until the edges turn a bit golden.
- Carefully flip the omelette add on top the shredded mozzarella and let cook for another 4 – 5 minutes
- Once ready serve with some chopped chives on top.
Notes
- Instead of asparagus you can add any vegetable yoou like in your omelette.
If you have any questions or want to just say hi drop a comment below!
Happy cooking!
