Vegan Foldover Omelette
Recipe by
Easy
5 Mins
INGREDIENTS:
- 180ml Crackd The No-Egg Egg
- 20ml Vegan Cream
- Salt and Pepper
- ¼ Red Onion, diced
- ½ Avocado, diced
- 4 Cherry Tomatoes, quartered
- 1 Tsp Fresh Coriander, chopped
- 1 Tsp Olive Oil
- ¼ Tsp Chilli Flakes or finely sliced Jalapeño
METHOD:
1. Pre heat the oven to 180°C (160°C fan).
2. Mix together Crackd The No-Egg Egg and vegan cream with the salt and pepper in a bowl.
3. Mix the chopped vegetables and olive oil to create the salsa.
4. Put a little oil or vegan spread in a non-stick oven proof pan or an 8 inch non-stick cake tin and heat in the oven for 3 minutes.
5. Pour in the egg mix and allow to cook for 15-20 minutes in the oven.
6. When the omelette is firm and set spoon the salsa mix over the top and place back in the oven for 2 minutes.
7. Remove from the oven, fold over and serve with mixed leaves and pea shoots.
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