Brunch Omelette with Smoky Garlic Mushrooms

Brunch Omelette with Smoky Garlic Mushrooms

Chava Eichner says: ‘The basic omelette recipe is ideal for a variety of different fillings. This mushroom and pepper option is superquick and full of punchy flavours from the smoked paprika and garlic. A tasty, nutritious brunch, lunch or midweek supper.’

If you haven’t come across aquafaba, it’s just chickpea brine, ie the thick liquid in a tin of chickpeas or other tinned white beans such as butter or haricot. It works in a similar way to egg white or eggs. Use any type you wish, from value to posh organic tins! And the chickpeas themselves can be added to a soup, stew, curry, made into hummus or frozen until you need them. We’ve added pictures of some other ingredients too. A good health food shop or large supermarket branch should sell all or most of these, as does Ocado. And shop around, especially for things like the Himalayan salt – it doesn’t need to be super expensive!

Thanks to Chava for the recipe and photo www.flavourphotos.com

Gluten free
Wheat free
Reduced sugar, diabetic friendly
Quick meal
Low fat, low sugar
Cheap

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Total time

25-30 minutes

Cuisine

United States and Canada

Meal

  • mains
  • breakfasts
  • lunches
  • sides-light-meals-and-salads

Servings

2

Ingredients

Filling

  • 2 spring onions
  • 1 tbsp olive oil
  • 125g mushrooms
  • ½ green pepper
  • ½ red pepper
  • 1 fat clove garlic, crushed
  • ½ tsp smoked paprika
  • Salt and pepper
  • Chives or parsley, snipped with scissors

Omelette

  • 175g firm silken tofu (half a pack of most brands)
  • 2 tbsp nutritional yeast flakes
  • ¼ cup/4 tbsp chickpea flour (also known as gram or besan flour)
  • 1½ tsp cornflour or arrowroot
  • ¼ tsp turmeric
  • Large pinch smoked paprika
  • ½ tsp Himalayan black (pink) salt – this adds a more eggy flavour – OR regular salt
  • 1 tbsp olive oil plus a little for frying
  • 3 tbsp aquafaba (see above – chickpea brine from a tin of chickpeas or other white beans)

ALL KITTED OUT

Chopping board and knife; measuring spoons; measuring cups; scissors; wok or medium-large saucepan for filling; medium non-stick frying pan; silicone or plastic fish slice; blender or food processor; tin opener; garlic crusher (or just use a knife)

Instructions

  1. Filling: slice mushrooms and peppers into bite-sized pieces. Slice or snip the spring onions quite finely.
  2. In the wok or saucepan, heat the oil and quickly fry up the mushrooms, onion and peppers. Season with crushed garlic, smoked paprika, salt and pepper to taste. Stir in the chopped parsley or chives and set aside (but keep a little back for the garnish at the end). Keep warm while you make the omelette.
  3. Blend all the omelette ingredients and whizz until everything is smooth and lump-free. Scrape down the sides then whizz again – do this a couple of times – to ensure all the ingredients are well integrated.
  4. Heat a medium, non-stick frying pan and add 1 tsp olive oil. When the oil is hot, pour in just under half a cup of the mixture and swirl around to distribute. If it is a bit thick, just spread it around the pan with the fish slice or a silicone spatula.
  5. Cook for a minute or so until firm then turn and cook the other side. Repeat the process with the remaining omelette mixture. Keep warm.
  6. To serve: place each omelette on a plate, spoon over half the vegetable filling and fold over. Sprinkle with the remaining chopped fresh herbs.
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