Ingredients
(for 2 omelettes)
250 g Veg Egg
45 g type 1 flour
15 g extra virgin olive oil
1 teaspoon nutritional yeast
A pinch of kala namak salt
A pinch of regular salt
Black pepper
Nutmeg
Chives
(Plant‑based alternative to melting cheese slices)
Vegetable oil as needed
Made with
Preparation
Mix the Veg Egg with the flour, olive oil, nutritional yeast, the two salts, a grating of black pepper and nutmeg.
Heat a small pan with a drizzle of vegetable oil and pour in half of the mixture.
Let it cook until the omelette naturally detaches from the bottom.
Before folding it in half, you can fill it with 1–2 slices of plant‑based cheese alternative.
Once folded, finish cooking on both sides.
Serve hot, garnished with chopped chives.
