Vegan Omelette with Peas and Peppers

Makes 1 omelette

A great alternative to eggs for breakfast, you could also serve this warm for lunch, or pop a cold slice into your lunchbox. You could swap our pea and pepper based filling for any leftover cooked vegetables you have to hand to make a vegan potato omelette.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan, Without crystal sugar

Ingredients

Change Quantities:
  • VEGAN OMELETTE BATTER
  • 100g FREEE Gram Flour
  • ¼ tsp salt
  • ¼ tsp pepper
  • 150ml water
  • 1 tbsp oil
  • PEA AND PEPPER FILLING
  • ½ red pepper
  • ½ yellow pepper
  • 1 tbsp olive oil
  • 2 spring onions
  • 50g frozen peas
  • 2 tbsp water
  • fresh basil

Vegan Omelette Batter

  1. Put the gram flour, salt and pepper into a large bowl and stir to combine.
  2. Add the water and oil and beat to a smooth batter. The batter can be refrigerated for up to 12 hours before using.

Pea & Pepper Filling

  1. Dice the red and yellow peppers into cubes.
  2. Put the oil into a frying pan over a medium
  3. Add the prepared peppers and cook for 3 minutes, stirring occasionally.
  4. Chop the spring onion and add it to the pan.
  5. Add the peas and water, cover and cook for a further 2 minutes.

Vegan Pea & Pepper Omelette

  1. Stir the prepared batter and pour it over the peas and peppers, rolling the pan so that the batter spreads out.
  2. Cover with a lid and cook over a medium heat for 10-15 minutes until the base is golden and slightly crispy and the top is fully set with a few air holes.
  3. Scatter basil over the top and serve.

Equipment

Non-stick frying pan and mixing bowl

Cooking time

25-30 minutes

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Ingredients

Change Quantities:
  • VEGAN OMELETTE BATTER
  • 100g FREEE Gram Flour
  • ¼ tsp salt
  • ¼ tsp pepper
  • 150ml water
  • 1 tbsp oil
  • PEA AND PEPPER FILLING
  • ½ red pepper
  • ½ yellow pepper
  • 1 tbsp olive oil
  • 2 spring onions
  • 50g frozen peas
  • 2 tbsp water
  • fresh basil

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