This basic vegan omelet is a quick cooking version of our farinata batter. It is super versatile and can be filled with any number of yummy things, from savory veggies to sweet fruits. It’s a great way to use up leftovers too. And if you’re going through cancer treatment and are looking for something quick and tasty, just throw the ingredients together in the blender for a fast meal. Depending on your taste, you can make the resulting batter into a couple of fat omelets or 4 thinner crepe-like ones, either way you’ll find they are delicious, and great for those on a gluten free diet too. Enjoy!
- In the vase of a blender put the silken tofu, 3 tablespoons of olive oil and 1/2 the water. Blitz until well blended and smooth.
- Add the the garbanzo flour, the baking powder, the smoked paprika and the salt. Blend until there are no lumps. The batter will be thick. Add enough of the remaining water to make it the consistency of heavy cream. (See Ann’s Tips)
- Heat a non-stick skillet or omelet pan over a medium high flame. When hot, grease with 1 teaspoon of the olive oil. Pour on 1/4 of the batter and quickly swirl and spread it round into a disc as you would a pancake or an omelet. Cook until you start to see little bubbles appear all over the top.
- Add any fillings you may be thinking of using on one half of omelet. Flip the other side over it with a spatula. Let it cook for 1 minute then flip it over. Cook one minute more. Eat right away or keep warm between 2 plates over simmering water while you make the next one.
1/4 cup silken tofu
1/4 cup extra virgin olive oil, divided
1 cup water, divided
1/2 cup garbanzo (chickpea) flour
1/2 teaspoon baking powder
1/4 Teaspoon smoked paprika (optional)
1/2 teaspoon sea salt
Ann's Tips and Tricks
If you let the batter sit it will thicken, so if this happens, gradually add a little extra water to bring it back to the right consistency.