A quick and easy plant-based recipe to make for suhoor, this chickpea omelette is a fantastic way to pack all the nutrients, protein and flavours you need ahead of fasting
|Prep time||10 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Place the silken tofu along with the chickpea flour, nutritional yeast, milk and 1 tbsp of olive oil in a blender. Season with the salt and pepper and blitz. Allow the batter to rest for a few minutes.
Meanwhile, rinse and halve the broccolini.
Heat 4 tbsp of olive oil in a medium-sized pan over a medium heat.
Pour enough batter to spread evenly in the pan. Reduce to a low-medium heat. Place some of the broccolini on top. Cover with a lid and fry for 5-10 minutes or until firm and cooked through. Repeat this process with the rest of the batter.
Serve the omelettes with pea shoots and a drizzle of oil.