A new vegan omelet is added to my breakfast menu, rice omelet.
Inspired by the Forks over Knives recipe for Chickpea omelet, I decided to adapt it and use the leftover rice flour that, I admit, previously was a bit forgotten.
I had a strong craving for a new morning meal experiment and seeing this recipe was just the thing that I needed to get me on my feet.
It was a success! The sautéed mushrooms and spring onions gave the omelet a rich flavor while the tomatoes added freshness and lightness. At the end, I also added some basic tahini-lemon dressing which gave a nice touch to all the flavors. I really enjoyed it!
Give this recipe a try. I hope your breakfast menu will now be richer for another vegan omelet!
4-5 medium sized cremini mushrooms, chopped
2 small spring onions, chopped (white and green parts)
1 tsp soy sauce
0.4 cup (around 65g) rice flour
1/3 tsp garlic powder
1/3 tsp onion powder
¼ baking soda
pinch of turmeric
pinch of Himalayan pink salt
pinch of black pepper
1/2 cup (118ml) water
1/3 tsp coconut oil
Heat a frying pan over medium heat. Add mushrooms and soy sauce and sauté for couple of minutes. Add spring onions and sauté for one minute more. Set them aside.
Combine the rice flour, turmeric, onion powder, garlic powder, black pepper and baking soda in a small bowl. Add water and stir until batter is smooth.
Heat a frying pan over medium heat. Add 1/3 teaspoon coconut oil and pour the batter into the pan, as if making pancakes. Add the sautéed mushrooms and onions into the batter.
Flip the omelet. When the underside is browned, flip the omelet again and cook the other side for a minute.
Serve your rice omelet topped with tomatoes, some chopped spring onions and basic tahini-lemon dressing.
Adapted from Forks Over Knives