Vegan Roasted Vegetable Omelette Recipes
VEGAN ROASTED VEGETABLE OMELETTE
A healthy vegan recipe, ideal for using up leftover Christmas day vegetables on Boxing Day. It's a light dish perfect after the indulgences of Christmas day. Chickpea flour is naturally gluten free, chickpeas are a super source of protein, fibre and iron. The skin of vegetables and fruit are quite often a good source of nutrition in itself, the dark skin of the Zucchini/courgette is high in soluble fibre which slows digestion and stabilises sugar levels. The dark skin of the Eggplant/Aubergine is full of fibre, potassium, magnesium and antioxidants, Tomato skin is full of antioxidants too so before removing skins bear this information in mind.
Provided by hello
Categories Lunch/Snacks
Time 20m
Yield 2 omelettes
Number Of Ingredients 17
Steps:
- Whisk all ingredients for the batter in a bowl. Leave to rest for 10 minutes.
- Heat olive oil in a pan. Sautee all vegetables until tender. About 3-5 minutes. Season with salt and pepper.
- Pour about half a cup of the batter into a non-stick pan. Swirl around and cook until top is bubbly. About 2 minutes.
- Put sauteed vegetables on the batter.
- Fold then cover and cook over low heat for 2 more minutes.
Nutrition Facts : Calories 363.4, Fat 11.9, SaturatedFat 1.5, Sodium 907.6, Carbohydrate 47.6, Fiber 8.9, Sugar 11.8, Protein 17.6
OMELETS WITH ROASTED VEGETABLES AND FETA
If you have roasted vegetables on hand an omelet is a wonderful vehicle for them. Omelets are so quick to make, and so satisfying, whether you make them for breakfast, lunch, or dinner. You can cut up your roasted vegetables into slightly smaller pieces if you want a less chunky omelet.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, quick, main course
Time 2m
Yield Serves 1
Number Of Ingredients 6
Steps:
- Break eggs into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and 2 to 3 teaspoons milk.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons unsalted butter or olive oil. When butter stops foaming or oil feels hot when you hold your hand above it, pour eggs right into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl pan to distribute eggs evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of the omelet with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.
- As soon as eggs are set on the bottom, spoon roasted vegetables over the middle of the egg "pancake" and sprinkle feta over vegetables. Jerk pan quickly away from you then back towards you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle, jerk pan again so that omelet folds over once more. Cook for 30 seconds to a minute longer. Tilt pan and roll omelet out onto a plate.
VEGAN OVEN-ROASTED VEGETABLES
Roasting is one of the best, healthiest, and tastiest ways to prepare vegetables. Roasting adds so much rich flavoring that you need only minimal seasoning.
Provided by Barbara Fischer
Categories Side Dish Vegetables Carrots
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, about 20 minutes. Drain well.
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 13x9-inch baking dish.
- Cut each potato into 2 to 3 large slices and arrange pieces at ends of the prepared baking dish. Set leeks next to potatoes, then arrange carrots, onions, red peppers, and mushrooms over and around the leeks and potatoes. Drizzle vegetables with olive oil and sprinkle with thyme, salt, and pepper.
- Roast in the preheated oven, basting with pan juices every 15 minutes, until vegetables are tender when pierced with a fork, 45 to 60 minutes.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 42 g, Fat 2.8 g, Fiber 6.4 g, Protein 5.6 g, SaturatedFat 0.4 g, Sodium 155.1 mg, Sugar 8.2 g
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