Egg-Free Vegan Anti-Inflammatory Omelette
Ingredients
- 2 cups rice flour
- 1.5 cups plant-based milk (fermented soy or almond)
- 1 cup spring green onion tips
- 1 organic tomato
- 2 tablespoons coriander or flat-leaf parsley
- 1 teaspoon turmeric (generous)
- 1 teaspoon red chili powder (optional)
- Himalaya salt to taste
- coconut oil for frying
Preparation
Combine all ingredients except the oil and milk in a bowl and whisk gently until well combined.
Slowly pour in the milk to adjust the consistency of the batter, ensuring it is not too thick or too thin to avoid sticking or runniness.
Heat a minimal amount of oil on a non-stick pan over medium heat.
Pour the batter into the center of the pan and spread it with a spatula or by moving the pan to form a pancake shape.
Drizzle a little oil around the sides to prevent sticking.
Cover and cook for 1 to 2 minutes until bubbles appear on top.
Flip the omelette and cover again, cooking for another 1 to 2 minutes until crispy and brown on the outside and firm inside.
Serve hot with fresh sliced tomatoes.
Notes
Rice flour is low in sodium, saturated fat, and cholesterol, and rich in calories and complex nutrients. It is commonly used in Asian cuisines for dishes like pancakes and baked snacks.
