Seitan Omelette

Omelette (also spelled as omelet), is a light and fluffy pancake traditionally made by frying beaten egg in a pan.  According to a legend Napoleon Bonaparte and his army were first to taste the omelet.  According to Alan Davidson in the Oxford Companion to Food the French word omelette came into use during the mid-16th century.  When Napoleon and his army were marching through South of France they decided to rest at an inn near the town of Bessieres. The inn keeper cooked omelet in honor of Napoleon, who loved it so much that he ordered to accumulate all eggs in the village for preparing the largest omelet for his army the next day. Thus began the tradition of cooking annual giant Easter omelette at Bessières, Haute-Garonne.

We use an egg free omelette recipe which can be found below.  You can add some black salt to the mix if you want it to have more of an “egg” flavour.  Chop some of your preferred flavour of seitan into small pieces and sprinkle over the omelette along with the mushrooms and onions at the end of Step 3.  Our preferred flavour for an omelette is Italian Herb but any of our flavours will work.

Seitan Omelette Recipe

Ingredients – This will make 3-4 omlettes depending how big you make them.

• 1 cup chickpea flour
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp white pepper
• ¼ tsp black pepper
• ⅓ cup nutritional yeast
• ½ tsp baking soda
• Onion (chopped)
• Mushrooms (sliced)
Italian Herb Seitan (chopped) 

You can also add Peppers, Spinach, Chilli, whatever you like really.

 

Instructions:

1. Sieve the chickpea flour into a good sized bowl then add the onion powder, garlic powder, white pepper, black pepper, nutritional yeast, and baking soda. Add 1 cup water and stir until the batter is smooth. Stir as you add or it might get lumpy !!

2. Consider using a little hand blender rather than trying to mix with a fork. It will make the mix nice and bubbly and guarantee getting rid of the lumps.

3. Heat a little oil in a frying pan over medium heat. Pour the batter into the pan, as if making pancakes. Sprinkle the onions and mushrooms into the batter as it cooks.

4. After a min or two, when you see the edges of the underside beginning to brown, flip the omelette. This can be tricky and it can break or toppings can fall off. Once you done it a few times things will improve.. After a couple of minutes flip the omelet again leave for a minute then serve.

5. You can add more than mushrooms & onions. I always put fresh chilli on mine, but you can add peppers, spinach whatever you like. I don’t tend to add tomatoes because of the water content, rather I put them on top or on the side of the plate afterwards. I know there are tomatoes in the picture above but this was an early effort. TBH you can try it, see if it works for you.