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Before you jump to Vegan Omelette recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. Those days are over, and it appears we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. According to the experts, to clean up the environment we are all going to have to make some changes. These kinds of modifications need to start happening, and each individual family needs to become more environmentally friendly. The kitchen is a good place to start saving energy by going much more green.

A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. When you can get a new one, they use about 60% less than the old ones that are more than ten years old. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. An additional way to save electricity is to keep the condenser clean, because the motor won’t have to run as often.

As you can see, there are many little things that you can do to save energy, as well as save money, in the kitchen alone. It is reasonably easy to live green, after all. It’s related to being functional, usually.

We hope you got benefit from reading it, now let’s go back to vegan omelette recipe. You can cook vegan omelette using 9 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Vegan Omelette:

1. Prepare Chickpea Flour (375 ml)
2. Prepare Black Salt (or Herb Salt)
3. Provide Tumeric
4. Use Hing (garlic /onion alternative)
5. Use Water (375 ml)
6. Prepare Packed Cauliflower Rice
7. Provide Asparagus (about 20 spears)
8. Provide Lemon Juice
9. You need Black Pepper (optional seasoning)

Steps to make Vegan Omelette:

1. Place dry ingredients in a bowl and add water bit by bit while stirring with a wire wisk. Next stir in the cauliflower (about two cups of cauliflower florets, washed and blended in food processor or grated finely by hand).
2. Wash the asparagus and chop the bottom two thirds of the stems into thin slices. Sauté in a bit of coconut oil. Add 30 ml water and cover with lid, stirring occasionally. Add the asparagus tips which you kept whole. Continue to sauté until tender yet firm. Add lemon juice.
3. Pour a thin layer of the batter into a hot pan. Reduce heat. Dedvide topping into the amount of portions you wish to cook. Add topping for each omelette on top.
4. Cook for a few minutes until you are able to slide a spatula under the omlette and flip over. Cook on the other side until golden brown.
5. Flip over again to serve with topping on top. Season to taste with black pepper and some herb salt. Repeat for every omlette. The runnier your batter, the thinner the omlette will be and the longer it is cooked on low heat the crispier it will become. So play around with consistency and temperature until it is ideal for your taste. Serve with home made tomatoe sauce. Enjoy!
6. Alternatively you can top your omlette (pancake) with raw vegetables after it has been cooked on both sides. Avo tomatoe slices and baby spinach works well.

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