This red pesto chickpea omelet studded with sun-dried tomatoes is stuffed with garlic sautéed shrooms, spinach and spring onions. A delish flavour combo to try for a quick healthy brunch or lunch!
For extra pizzazz; sprinkle cheese onto the omelet once you flip the first side over.
This is how we dooo 👇🏻
STUFFED VEGAN RED PESTO OMELETTE
Servings: 1
Ingredients
Omelet
- 1/3 cup chickpea flour
- 1 tbsp red pesto
- 2 tbsp chopped sundried tomatoes
- 1/2 tsp baking soda
- 1/4 tsp turmeric optional for colour
- 1/4 tsp black salt (optional-gives an eggy flavour)
Filling
- 1/2-1 small garlic clove minced
- 2 big handfuls baby spinach
- 1 cup sliced mushrooms
- 3 spring onions sliced
- 2 tsp olive oil
- Optional extra- scatter grated cheese once flipped first side over
Topping
- 1/2 avocado smashed
- Seeds optional
- Pea shoots optional
Instructions
- Into a bowl add chickpea flour + turmeric + baking powder + salt + pepper. Slowly whisk in 1/3 cup + 1 tbsp water till smooth. Let the batter rest for 10 mins while you crack on with the filling.
- Drizzle oil into a frying pan. Add mushrooms, saute for 5 mins. Add in garlic, cook for 1 min then add in spinach + spring onions. Saute till spinach is wilted.
- Grease a 9 inch frying pan. Pour in batter, tilt pan to spread out if needed, sprinkle on sundried tomatoes. Cook for 5 mins then flip. Cook for a further 5 mins on the otherside then add filling to one side of the pancake. Flip to fold.
- Whack on a plate, dollop on avo, seeds and shoots. Wo-Lah!
