This is a good one folks; this is a brunch WINNER. Or a breakfast winner, or a DINNER WINNER. And I invented it more or less by accident, which is always a bonus. A couple of other folks have tried it and reported great success; I think so long as you take care that it doesn’t stick, it’s pretty foolproof!
It’s also super easy to make, so long as you have the weirder ingredients in stock (just the black salt, I guess, which you can leave out if you haven’t got any, but it adds a great eggy flavour). Lately, life’s been PRETTY hectic so I’ve enjoyed putting in as little effort as possible.
- 2/3 cup soya milk
- 2/3 cup water
- 1 generous glug olive oil
- 1 cup gram flour
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp black salt (kala namak)
- 1/4 tsp baking powder
- Pinch black pepper
- Pinch turmeric
Throw all the above ingredients into a blender, in the order shown (or at least, wet ingredients first). Then blitz away for a few minutes until the mixture is good and blended.
Find the most faithful NON STICK saucepan/frying pan you can, and make sure it has a lid. With a little oil, fry up whatever extras you’d like in the omelette (spring onions, chorizo, garlic, mushrooms, courgette, etc) until they’re browned. Then, pour in the omelette mixture, turn the heat right down and cover the pan.
Cook for around 10 minutes until the top has set. Then, gently pry up the edges with a spatula and flip out onto a plate. I reckon you could also bake this, Spanish tortilla style!
I’ve gone a bit crazy about this recipe since I discovered it. It’s not too unhealthy and is delicious hot with a nice slice o Violife on top, or cold with salad. I suspect it might work pretty well as a quiche mixture too. Happy eatin’!
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