Chinese Omelette

Name: Chinese Omelette
Yield: Makes 1 large omelette enough for 2 portions or double for one omelette each
Ingredients: ¼ head of Chinese leaves (stem lettuce), thinly sliced; 60 g (2 oz/½ cup) chickpea (gram) flour; 1 tablespoon medium-heat tamari; 1 spring onion (scallion), green and all, thinly sliced, plus extra to serve; 1 tablespoon sesame seeds; 1 teaspoon sesame oil; chilli sauce or sriracha, to serve (optional); 1 tablespoon olive oil; 2 garlic cloves, chopped; 1/8 teaspoon bicarbonate of soda (baking soda); 1 carrot, grated; 1 teaspoon apple cider vinegar; 2 tablespoons olive oil; 125 ml (4 fl oz/½ cup) water; sesame oil

Preparation info

Makes
1
large omelette enough for 2 portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

This is my savoury go-to breakfast. It reminds me of holidays in Asia amongst palm trees, beaches and humid curly hair. So good on any given day!

Ingredients

2 tablespoons olive oil
2 garlic cloves, chopped
¼ head of

Gluten-free
Vegan
Breakfast

Method

Heat the olive oil in a pan, add the garlic, Chinese leaves and carrot and fry for 5–10 minutes, until nice and soft. Add the tamari, sesame seeds and sesame oil and put the heat right down and leave.

Put all the omelette ingredients apart from the sesame seeds in a mixing bowl and whisk until smooth, then leave to stand for 5 minutes. Get a nonstick pan nice and hot, then add the omele