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STUFFED VEGAN RED PESTO OMELETTE

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Main Course
Keyword: breakfast, brunch, lunch, vegan
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!