20% off all FREEE products. Use offer code COELIAC20 at the checkout. See T&Cs for full details.

Shop now!

Gluten Free Gram Flour Omelette with Peas and Red Pepper

Makes 1 omelette

This savoury vegan omelette could make a colourful breakfast, brunch or lunch. Any cold leftovers could make a tasty lunchbox addition. You may also like Gram Flour 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
  • 250ml water
  • oil, for pan
  • PEA AND PEPPER FILLING
  • 1 red 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, runny batter. The batter can be refrigerated for up to 12 hours before using.

Pea and Pepper Filling

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

Vegan Pea and Pepper Omelette

  1. Stir the prepared batter, add the pea and pepper filling and stir again.
  2. Lightly oil the pan and put it over a medium heat.
  3. Tip the mixture back into the pan.
  4. Cover 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.
  5. Scatter basil over the top and serve.

Equipment

frying pan and large bowl

Cooking time

25-30 minutes

This product does not have any reviews. Why not write one? Click the button below.

Write a review

 

Find a recipe

Ingredients

Change Quantities:
  • VEGAN OMELETTE BATTER
  • 100g FREEE Gram Flour
  • ¼ tsp salt
  • ¼ tsp pepper
  • 250ml water
  • oil, for pan
  • PEA AND PEPPER FILLING
  • 1 red pepper
  • 1 tbsp olive oil
  • 2 spring onions
  • 50g frozen peas
  • 2 tbsp water
  • fresh basil

You may also like

Our Story

Going gluten free in the 70s...

Learn More
Cookie settings