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🍳 Vegan Omelette with Shepherd's Delight and Tomatoes

547 kcal · 30 min · 4 servings

Ingredients

• oat flakes, fine 200 g
• oat drink 360 ml
• spelt flour, Type 630 100 g
• cornstarch 2 tbsp
• baking powder 1 tbsp
• salt pinch
• nutmeg, ground 0.25 tsp
• turmeric, ground 1 tsp
• olive oil 2 tbsp
• mineral water, classic 200 ml
• cherry tomatoes 200 g
• vegan shepherd's delight 150 g
• onions, red 1 pcs
• parsley, fresh 20 g
• margarine, vegan 2 tbsp

Instructions

1. 1. Put the oat flakes and oat drink into a tall container.
2. 2. Blend the mixture with a hand blender until it is fine and smooth.
3. 3. In a separate bowl, mix the flour, cornstarch, baking powder, salt, ground nutmeg, and turmeric powder.
4. 4. Add the dry ingredients to the oat milk mixture and blend everything well.
5. 5. Stir the olive oil and mineral water into the batter.
6. 6. Let the batter rest for about 15 minutes.
7. 7. Wash the tomatoes and cut each one in half.
8. 8. Dice the Shepherd's Delight into small cubes.
9. 9. Halve the onion, peel it, and slice it into thin strips.
10. 10. Wash the parsley and shake it dry.
11. 11. Pick the parsley leaves off the stems and chop them finely.
12. 12. Heat one tablespoon of margarine in a frying pan over medium heat for the first omelette.
13. 13. Pour half of the batter into the hot pan.
14. 14. Distribute the prepared vegetables, parsley, and Shepherd's Delight evenly over the batter.
15. 15. Cook the omelette covered over medium heat for about 5 minutes until it is set.
16. 16. Repeat the process with the remaining margarine, batter, and ingredients for the second omelette.
17. 17. Portion the omelettes and place them on the plates.
18. 18. Serve the omelettes fresh with bread.

Nutrition per serving

• kcal: 547
• Protein: 15 g · Fett/Fat: 23 g · Carbs: 72 g