One of my favourite savoury meals in the morning is this vegan omelette. While I used to eat lots of eggs in the morning, I found it particularly difficult to cut them out of my breakfasts when changing to a plant-based diet. Until I discovered this delicious alternative! Ever since it has become an integral part of my mornings. What’s great about this dish is that you can play with the veggies and toppings as much as you want (instead of onion, broccoli and mushroom you should also try carrots and fresh spinach with herbs). Personally, I love to add Middle Eastern flavours like tahini and cashew labaneh on top, but you can choose whatever you like (olive tapenade, sun-dried tomato spread and homemade guacamole are also great)!
- ½ cup red lentil flour
- ⅔ cup almond milk
- ½ tsp baking powder
- ½ tsp Kala Namak
- ½ tsp black pepper
- 1 tsp oil (for cooking)
- ½ onion, chopped
- ⅓ cup broccoli florets
- ⅓ cup diced mushrooms
- Add the lentil flour, almond milk, baking powder, salt and pepper into a medium sized bowl and mix well.
- Heat the oil in a medium sized frying pan. Add the onion, broccoli and mushrooms one after another and let cook for 2-3 minutes.
- Pour in the lentil mixture and cook a few minutes on each side until golden brown.
- Add desired toppings (I like avocado, tomatoes, tahini and cashew cheese) and enjoy!
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