It took me a while after turning vegan to figure out omelettes, and I had a few disasters on the way. The secret is using gram flour and a little kala namak salt to give that omelette-y texture and taste. This courgette and chive vegan omelette is made with courgettes in the batter, and also topped with grated courgette, lemon and chilli, adapted from one of my favourite summer pastas.
Makes one large omelette.
Ingredients
65g gram flour
1 tsp kala namak
1 tbsp nutritional yeast
1 tbsp chives
1 grated courgette
1 lemon
1 tsp chilli flakes
3 fl oz plant milk
Plant-based yoghurt to serve
50g rocket to serve
Method
Combine the gram flour, kala namak, nutritional yeast, chives and half the grated courgette with the plant milk. Add more plant milk if the batter needs it so it’s runny enough – you want a pourable batter.
Heat 1 tbsp oil in a pan and fry the other half of the grated courgette in a pan with the chilli flakes for 3 minutes till slightly golden. Squeeze the lemon over the top. Set aside.
In the same pan, heat another tbsp oil and pour in the omelette batter. Fry on both sides until golden.
Top the omelette with the fried courgette, yoghurt and the rocket.
If you like this, try our vegan pumpkin flat bread with pesto.