Plant Based Omelette
Here we made a beautiful high protein omelette using freshly picked cherry tomatoes & basil. The basis of the omelette was silken tofu and gram flour (chickpea flour) both of which are high in protein . We used kala namak also known as sulphur salt to give the authentic egg-like flavour. This is easy to make and tastes fab, it is also packed with fibre so great for your gut health.
Takes 15 minutes
Serves 1
Ingredients
Omelette
- 150 g silken tofu
- 30 g gram flour
- 2 tbsp nutritional yeast
- 10 tbsp oat milk
- 1/4 tsp turmeric
- good pinch sulphur salt
Filling
- 6-8 cherry tomatoes
- 10 g fresh basil leaves
- 1/2 onion
- 2 cloves garlic
Instructions
- Add all the base ingredients to a bowl and whisk till super smooth, the texture should be not too thick and not too thin, alternatively you could use a food processor or blender and mix until fully blended and smooth.
- Peel and finely dice the onion and garlic
- Slice the cherry tomatoes in half. Remove the basil leaves off the stalks
- Add 1 tsp of oil to the pan on high heat and once hot add in the onion and fry to 4 mins until lightly golden, next add in the garlic, basil and cherry tomatoes and a pinch of salt and cook for 2-3 mins until the tomatoes are cooked down. Taste and adjust the seasoning to your liking.
- To cook your omelette; Heat a teaspoon of olive oil in a non-stick pan over a low heat, this will give your omelette bottom a lovely golden base while not cooking too quickly. When the pan is hot pour your batter into the pan and allow it to spread covering the entire pan, by tilting the pan left to right, using a spatula to spread if necessary. Allow to cook on a low heat for five minutes without stirring, then using a small silicone spatula gently lift up an edge and check if the bottom of your omelette is golden brown.
- Now add your cooked tomatoes and basil filling to one half of the omelette, spoon on and carefully spread it out. Gently fold over the other half, by tilting the pan to seal in your fillings.
- Season with sulphur salt to taste – if you don’t have sulphur salt just use normal salt – the sulphur salt will add an egg like flavour which tends to diminish when cooked so best to add just before serving to maintain flavour. Garnish with any pickles you like – we served ours with some red sauerkraut and some toasted sourdough.Enjoy!!
