Ackee Omelette
This vegan omelette is super creamy thanks to the ackees, holds together well like an egg based omelette from using besan and even has a little "eggy" flavour thanks to a special ingredient but is completely vegan!
Ingredients
- 1/2 cup Parboiled/canned ackees*
- 1/2 cup Aquafaba (or water)
- 1/2 tsp Black salt (or less according to taste)
- 1/4 cup Chickpea flour (besan)
Optional:
- 1/2 tsp Nutritional Yeast (or more according to taste)
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- Pinch black pepper
- Any of your favourite herbs and spices: paprika, cayenne pepper, cumin etc
Instructions
- To make the "egg batter", blend together all the ingredients and seasonings till smooth
- Heat a nonstick frying pan over medium heat and spray with cooking spray
- Pour in batter and swirl pan to make an even layer then cook for a few seconds
- Turn heat down to low, if adding fillings at this point, sprinkle them over half the omelette.
- Cover and let cook over low heat for 2 minutes or until set (this will go by super fast on a gas stove so keep an eye out)
- Uncover and shimmy pan to ensure the omelette isn't stuck**.
- Fold onto serving plate.
- Enjoy!
Notes
Tips:
*Warm ackees will blend more smoothly than cold. Heat your ackees up so they blend silky smooth
**If your omelette is not moving and you oiled your pan well, turn the heat up a bit to encourage the bottom to set firmer and evaporate the steam created from covering the pan.
If you want to make a super stuffed omelette, cook the batter by itself then add your veggies as you're folding the omelette onto the plate.
Be sure to use a non stick pan and spray it with cooking spray
Putting a lid on top allows the steam to cook the top of the batter quickly so it sets without drying out too much.
Note that the batter will still appear moist since only just enough besan is used to hold it together