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lunch•dinner•lunch/snacks•main dish•breakfast
Vegan Roasted Vegetable Omelette
For Type 1 Diabetes Mellitus
Carbohydrate Counting
363 kcal
11 gfat
47 gcarbs
17 gprotein
Ingredients
- 95 g chickpea flour
- 185 ml soymilk
- 7 g yeast
- 30 ml apple cider vinegar
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 50 g shallots, finely diced
- 20 g garlic, minced
- 50 g bell peppers, finely diced
- 50 g tomatoes, finely diced
- 50 g eggplants or 50 g aubergines, finely diced
- 75 g zucchini or 75 g courgettes, finely diced
- 15 ml olive oil
- 1 pinch salt
- 1 pinch pepper
Preparation
- 1
Step 1
Whisk all ingredients for the batter in a bowl. Leave to rest for 10 minutes. - 2
Step 2
Heat olive oil in a pan. Sautee all vegetables until tender. About 3-5 minutes. Season with salt and pepper. - 3
Step 3
Pour about half a cup of the batter into a non-stick pan. Swirl around and cook until top is bubbly. About 2 minutes. - 4
Step 4
Put sauteed vegetables on the batter. - 5
Step 5
Fold then cover and cook over low heat for 2 more minutes. Bon appetit!
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