Yogi’s protein-packed chickpea omelette | Nourish plant-based living

Yogi’s protein-packed chickpea omelette

Tammy Fry

If the dish your heart desires isn’t already vegan, a dash of love and a sprinkle of creativity can make it so!

Ingredients

BATTER

FILLING

TOPPINGS

Method

  1. Using a whisk, combine all the batter ingredients except the olive oil, whisking until smooth.
  2. Heat the olive oil in a pan over a medium heat, then pour in half the batter, allowing it to spread out and bubble like a pancake as it cooks.
  3. Once bubbles appear on the surface (2–4 minutes), turn over to cook both sides equally.
  4. In a separate pan, lightly sauté your choice of filling ingredients.
  5. Serve the omelette topped with your choice of fillings (or folded over with the fillings inside), then sprinkle over the vegan cheese and basil. Season with salt and pepper, and enjoy!

TIP: Feel free to get creative with the filling. Beans, tofu, and red cabbage are great options too. Aim for about 1 cup of filling per omelette.


Made with love and plants by Tammy Fry - book cover This recipe is an edited extract from Made with Love & Plants by Tammy Fry, published by Penguin Random House, South Africa. Photography by Nigel Deary and Sonja Wrethman.

 

 


Tammy Fry
Tammy Fry

Tammy is a plant-based expert and author of the cookbook Made with Love & Plants.

This recipe was originally featured in Nourish plant-based living, Issue 64 • View magazine

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