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Vegan breakfast ‘omelette’

Vegan breakfast ‘omelette’



Serves 2

Prep time: 10mins

Cook time: 25mins

Total time: 35mins

Nutrition: per serving


  • 2 tsp olive oil *
  • 1 onion, finely sliced
  • 2 garlic cloves, crushed
  • 1 romano pepper, finely sliced
  • 1 courgette, cut into matchsticks
  • 400 tinned chickpeas *
  • 150g soft spelt flour *
  • 1 tsp mustard powder
  • ¼ tsp turmeric *
  • ¼ tsp cayenne pepper *
  • 1 tbsp chopped dill
  • 1 tbsp chopped parsley
  • * Available at Holland & Barrett


  • In a non-stick pan, heat 1 tsp of olive oil and fry the onion for 5 minutes until softened. Add the crushed garlic with a little salt and pepper, and pan-fry until soft for another 5 minutes.
  • Stir in the sliced pepper and courgette and allow to soften for 10 minutes.
  • In a small bowl, make the ‘egg’: whisk the chickpea liquid until soft peaks form (around 8-10 minutes) and then sprinkle over the spelt flour, mustard powder and spices, and gently fold in.
  • Add the cooked vegetables and chopped herbs to the egg mixture. Season, and then transfer back to the frying pan. Fry on medium-high for 4-5 minutes on each side until crisp and golden. The omelette is quite fragile when flipping so it may be helpful to flip it onto a plate and then slide back into the pan.
  • Once cooked, cut into slices and serve with a green salad.