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Vegan Omelette by Miss Marzipan

Vegan Omelette with Avocado Salsa & Sautéed Garlic Mushrooms

Mornings while on holidays are for sleeping in and the indulging in breakfast in bed! #treatyourself isn’t just a hashtag, it’s a necessity!   

As such, we thought it fitting to team up with the amazing Marisa from Miss Marzipan to bring you this yummy, plant-based omelette recipe to make for your next breakfast-in-bed pamper session. Enjoy!

vegan omelette recipe

  • OMELETTE BATTER INGREDIENTS 
  • 250 ml chickpea flour 
  • 250 ml unsweetened almond/plant milk 
  • ½ teaspoon baking powder 
  • 1 tsp apple cider vinegar 
  • 1/2 tsp turmeric 
  • 1 tsp onion powder 
  • A pinch of black pepper 
  • Salt to taste 
  •  
  • SALSA INGREDIENTS 
  • 1 ripe avocado, chopped and diced 
  • Sweetcorn kernels from 1 small cob 
  • 2 medium-sized ripe tomatoes 
  • A handful of fresh parsley or coriander, chopped 
  • A dash of olive oil 
  • A dash of apple cider vinegar (or a squeeze of lemon juice) 
  • Chopped spring onions (optional) 
  • Salt and pepper to taste 
  • TO SERVE (optional) 
  • Garlic sautéed mushrooms (be generous!) 
  • Baby spinach (served warm and wilted or fresh) 
  • A couple of slices of sourdough 
  • Cashew cream cheese, butter or other savoury spread 


serving vegan omelette
DIRECTIONS
 

  1. Mix all batter ingredients and combine until smooth. The consistency should be pour-able, so add a dash more plant milk if needed. 
  2. Leaving batter to the side, prepare the salsa by combining all the salsa ingredients in a medium-sized mixing bowl. Set salsa to the side. 
  3. Add a little oil of choice (olive or coconut work well) to a frying pan over medium heat. Ladle batter into pan to create a small omelette of pikelet proportions. Keeping the omelettes smaller (but making several) is the most effective way to reduce breakages when flipping. 
  4. Cook for around 2 minutes or until the batter firms and the side-down surface starts to turn golden brown. 
  5. Flip carefully using a spatula and cook on the reverse side similarly until the surface is golden brown. 
  6. Repeat until all batter is used. 
  7. Serve 3 or 4 on a plate, with salsa on the side. Top with sautéed garlic mushrooms if desired and extra additions. 
  8. Serve immediately and season with sea salt and pepper to taste. 

And voila, breakfast in bed is served!

vegan omelette ingredients

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