Anti-Inflammatory Vegan Egg-Free Omelette
Ingredients
- 2 cups rice flour
- 1 1/2 cups plant-based milk (fermented soy or almond)
- 1 cup spring green onion tips
- 1 organic tomato
- 2 tbsp coriander or flat-leaf parsley
- 1 generous tsp turmeric
- 1 tsp red chili powder (optional)
- Himalayan salt to taste
- coconut oil for frying
Preparation
Combine all the ingredients except the oil and milk in a bowl and whisk gently until well combined
Pour the milk slowly to adjust the consistency of the batter, ensuring it is not too thick or too thin
Heat minimal oil on a non-stick pan on medium heat and pour the batter in the center with a ladle, spread to form a pancake shape
Drizzle oil on the sides, cover and cook for a minute or two until bubbles appear on top
Flip it, cover again, and cook for a minute or two until crispy, brown, and fully cooked
Serve hot with fresh sliced tomatoes
