Okay. Since this recipe has proved to be so popular, and it doesn't even have a post of its own, I decided I needed to ensure it *did* have a post of its own, so readers can find it easily. So I am bringing you this post, with a recipe that has already been published within my site, for that reason.
I featured this 'omelette' in the 12 Yummy Vegan Breakfast & Brunch Ideas post I wrote a couple of months back which seems to have been pretty well-received. So well-received, that a fellow vegan food blogger Adriana has dedicated a whole post on her own blog, called Vegan Omelette, to it. I have to say, I am incredible flattered and there's surely no better compliment a cook could have than this!
I'm afraid my lone picture above isn't as great as Adriana's - who also provides some super variations on this omelette made from chick pea flour - but just be sound in the knowledge that this is utterly delicious.
As well as for breakfast or brunch, this dish makes a great supper, and you can even let it go cold and then cut into thin slices, and serve as an appetiser / starter for several people.
What to learn how to make it? Here you go:
Mushroom, Spring Onion & Chilli 'Omelette'
6 spring onions
A couple handfuls of mushrooms
½ green chilli, finely chopped
Olive oil for frying
¾ cup of gram (chick pea) flour
1 clove garlic, minced
½ tsp turmeric
½ tsp yellow curry powder
¼ tsp all-purpose seasoning salt
¼ tsp salt
150ml / ⅔ cup unsweetened soya milk
1. Lightly fry the spring onion and mushroom in a non-stick frying pan for a few minutes before adding the garlic and chilli.
2. While the vegetables are frying on a low heat, in a mixing bowl add the gram flour, seasoning and spices. Then stir in the soya milk to make a batter like a thick sauce.
3. Ensure there is enough oil coating the pan (add more if needed) and pour in the batter, tilting the pan to let it spread around. Cook on a medium heat for around 8 minutes, until the edges turn slightly brown.
4. *Now you need to do a pancake flip! Use a spatula to push around all of the edges of the omelette to stop it sticking, and wobble the pan a bit to loosen from the bottom. Very quickly toss the omelette so it flips fully over, and then cook again for a while longer (around 5-8 minutes).
*Alternatively, you could also place the pan underneath a heated grill / broiler, and cook the top that way, if you don't want to risk flipping!
5. Check the underside for it to be nicely browned before serving one half per person. Although as Adriana mentions in her blog post, she eats the whole lot! And you may like to do that too :)