Chickpea flour and lightly sauteed vegetables create an egg-free 'omelette' that's perfect for vegan brunches.
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100g chickpea flour (gram flour)
4 tablespoons olive oil, divided
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Indian black salt, or coarse sea salt
1/2 onion, finely chopped
1/2 carrot, finely chopped
1/4 red pepper, finely chopped
1/2 courgette, sliced into rounds
1/4 head radicchio, cut into thin strips
1 tablespoon minced fresh parsley
Method Prep:20min › Cook:35min › Extra time:5min › Ready in:1hr
Preheat the oven to 200 C / Gas 6.
Mix chickpea flour and water with a fork until there are no lumps. Add 2 tablespoons olive oil and mix until combined. Add oregano, pepper, cayenne and black salt; mix well and set aside.
Heat 1 tablespoon olive oil in an oven-proof, nonstick pan over medium-high heat. Add onion, carrot and red pepper. Cook and stir until vegetables have started to soften, about 5 minutes.
Add 1 tablespoon oil and reduce heat to medium. Add courgette; cook and stir until softened and browned on both sides, 2 to 3 minutes. Make sure courgette is evenly distributed in a single layer. Sprinkle radicchio evenly on top. Cover and cook until radicchio begins to wilt, about 1 minute. Do not stir vegetables during this time.
Give the chickpea mixture a stir and evenly pour into the pan in a circular motion, starting in the middle and moving outwards over the vegetables. Cook over medium heat until edges begin to firm, 3 to 5 minutes.
Transfer pan to the preheated oven. Cook until top is firm and edges begin to pull away from the sides, about 20 minutes. Turn on grill and cook omelette on top until browned, about 2 minutes.
Remove from the oven and let sit, uncovered, for about 1 minute. Loosen edges with a spatula. Place a large plate over the pan and invert omelette onto the plate. Allow to cool for 2 to 3 minutes before sprinkling parsley on top. Serve warm.