Are you looking for a plant-based egg alternative? This plant-based Asian omelette recipe is the perfect way to start your day.š
There are no eggs or dairy in this recipe, and it's gluten-free! It's also super easy to make ā you can have it on the table in less than a 15 minutes. Serve it with beautiful fragrant jasmine rice š and sweet chilli sauce.
Preparation time: 5 minutes
Cooking time: 5 minutes
Serves: 1
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Omelette Ingredients:
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Ā½ tablespoon olive oil
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30 g chickpea flour
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10 g tapioca flour
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1 tablespoon Velicious Egg Replacement Premix
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75 ml water
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2 tablespoons finely chopped onion
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1 teaspoon vegan fish sauce
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Optional garnish: chopped coriander and spring onions
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Sweet Chilli Sauce Ingredients:
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1 tablespoons Sriracha sauce
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2 teaspoons white sugar
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Ā½ teaspoon vinegar
Method:
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First, make the Sweet Chilli Sauce by mixing all the sweet chilli sauce ingredients, then set aside š„£
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In a mixing bowl, whisk together the chickpea flour, tapioca flour and egg replacement premix
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Add water and fish sauce and whisk until combined
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Add onion š§ and whisk until combined
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Add Ā½ tablespoon of olive oil to a non-stick frying pan on medium heat
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Pour batter in the pan and spread evenly using a spatula
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Cook for 3 ā4 minutes until the omelette is firming up around the edges
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Flip the omelette and cook a further 2-3 minutes, until cooked through
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Serve with steamed rice, sweet chilli sauce and garnish with coriander and spring onion. Enjoy! š